background: today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. for cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. the aim of this study is determination of soda and salt amo...

Hexaploid Wheat (Triticum aestivum L.) is one of the most important food cereals grown in many areas worldwide. World population is to increase by 2.6 billion in 2050. Ethiopia is one of the world’s nine countries needed to increase food production. Since few studies on genetic diversity & in adequate evaluation of bread wheat varieties; my objective the project is to study genetic diversity of...

in order to investigate effective factors on bread waste and determine effect genial of each factor on probability of being each family in three categories of low-medium, high and extra high bread waste, the order logit model and the 352 families data from mashad city were taken in use. the samples have been selected using a simple random sampling method. the survey of marginal effect in order ...

ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6...

Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...

Social health has been defined as participation in and responsibility for social processes. Because bread is considered an essential staple food Iran, several policies have implemented to improve the quality of bread, regardless aspects. The current study aims investigate relationship between quality, bakers’ health, demographic factors. This was a cross-sectional ecological conducted Isfahan, ...

Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...

Aims In bakery products, quality attributes of the crust such as crispy texture and colour and of the crumb as softness and springiness are important attributes for consumer’s perception. These attributes mainly set up during the baking stage and are influenced by the baking conditions (oven temperature, steam injection...). Many physical and chemical changes occur to lead to a porous structure...

Bouchra Sayed Ahmad1,3, Thierry Talou1, Evita Straumite2, Martins Sabovics2, Zanda Kruma2, Zeinab 3 Saad3, Akram Hijazi3 and Othmane Merah1,4 4 5 1Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, Toulouse, France 6 ; [email protected], [email protected], [email protected] 7 2Department of Food Technology, Faculty of Food Technology, Latvi...