A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identif...

Abstract Optimal design results in maximum motor performance. This type of BLDC has undergone innovations such as surface-mounted permanent magnet (SPM) with variants as: radial magnet, rectangular and bread-loaf. The position the outer rotor is a that commonly applied to electric bicycles. attached side body allows for superior torque In this paper, we present an analysis on bicycle been imple...

Edmund Kenneth Kerut, M.D.,∗† Marie Dearstine, R.D.C.S.,‡ Curtis Hanawalt, R.D.C.S.,§ and Elizabeth McIlwain, R.D.C.S.†¶ ∗Heart Clinic of Louisiana, Marrero, Louisiana, †Departments of Physiology and Pharmacology, LSU Health Sciences Center, New Orleans, Louisiana, ‡Cardiology Department, Ochsner Westbank Hospital, Gretna, Louisiana, §Cardiac and Vascular Imaging Center, West Jefferson Medical ...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

“The present shortage in the food supply of the world makes important every detail of knowledge concerning human nutrition. Even facts which seem academic need scrutiny, in case at some point or other they may find application in the direction of guidance for economy . . . . Particularly desirable just now is any scrap of knowledge concerning the cereals. Except in arctic climates, bread and ce...

There is a growing body of research that suggests better course outcomes for instructors incorporate active learning into their curriculum. Laboratory exercises can be used to promote learning. The objective this study was develop and assess the efficacy gluten-free bread laboratory exercise an undergraduate (Fundamentals Food Processing). Students enrolled in worked groups prepare four treatme...

These past few months have been busy for central bankers, to say the least, and the past few days are certainly no exception. While developments on Wall Street have garnered much attention, the cost of living has also been an issue for us all, whether we’re buying gas at the pumps, booking an airline ticket, or just picking up a loaf of bread at the grocery store. Of course, the cost of living ...

Results: Before the WIC revisions, when no bread or rice was provided through WIC, white bread dominated bread purchases among WIC households (78% of volume), and almost all rice purchased was white (94%). As a result of theWIC revisions, the share of 100% whole-grain bread in total bread purchases tripled (from 8% to 24%), replacing purchases of white bread; the share of brown rice rose to 30%...