Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...

Three experiments were conducted to determine the effects of omitting vitamin and trace mineral premixes and(or) reducing inorganic phosphorus additions to finishing diets on growth performance, carcass characteristics, and muscle quality in pigs. In Exp. 1, a corn-soybean meal-based diet (.70% lysine, .65% Ca, and .55% P) was used as the control. Pigs (n = 128; average initial BW of 85.7 kg) w...

The objective of the present work was to develop novel alternative gluten-free premixes for their application in production a bread product. Eight formulations based on light buckwheat flour (LBF) or whole (WBF) supplemented with chia (CF) 90:10 ratio (w/w), and without addition xanthan gum (XG 2 g/100 g) were evaluated. A commercial premix used as control. Breads baked using each formulation c...

A total of 17 laboratories (including one author's laboratory) participated in a collaborative study for determination of lysine, methionine, and threonine in trade products or concentrated amino acid premixes. Thirteen samples, 4 pure amino acids and 6 premixes, including 3 Youden matched pairs, were analyzed. The applied liquid chromatographic (LC) method using cation-exchange resin and post-...

OBJECTIVE To determine if baking soda toothpastes are relatively more effective than non-baking soda toothpastes in promoting plaque removal from less accessible sites in the dentition. METHODS Several single-brushing comparisons of baking soda and non-baking soda toothpastes for their overall ability to remove plaque have been published. In this study, individual comparisons of these publish...

this experiment was conducted to evaluate effects of different levels of mineral and vitamin premixes with wheat and corn base diets on performance and egg traits of laying hens. experiment carried out as 2*5 factorial include wheat and corn base diets and 5 levels of minerals and vitamin premixes (0, 0.25, 0.35, 0.45 and 0.55 percentage) in a completely randomized design with 360 hi-line (w36)...

production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. in this research, production and some physical characteristics of part-baked flat bread (barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºc) and freezing (-18ºc) temperature...

This study was conducted to investigate the stability of five commercial vitamin A products in premixes and vitamin-trace mineral premixes. The used were: Xinhecheng, Zhejiang medicine, Kingdomway, DSM, BASF. were stored three (for suckling, weanling, finishing pigs) or (VTM) pigs). Vitamin an environmentally controlled chamber set at 25 °C 60% humidity. VTM room temperature (approximately 22 °...

OBJECTIVE An earlier clinical study demonstrated that brushing with a commercial Arm & Hammer dentifrice containing baking soda physically removed significantly more plaque than brushing with either of two commercial dentifrices which did not contain baking soda. However, little has been done to confirm these results and to compare baking soda-containing dentifrices with more recently commercia...

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also co...