in order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in isfahan region. protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and pollen. results showed that the longevi...

baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources may be considered.in this study, the possibility of baker's yeast production in three cultures...

Abstract This study aimed to evaluate the microbiological characteristics of bread dough and nutritional quality “ Tabnen-naow ,” an ethnic artisan consumed mainly in Burkina Faso. Originating Boussé, this is spreading outskirts Ouagadougou for several reasons, such as increase price industrial especially supposed low glycemic index bread. However, there insufficient information literature abou...

Bee bread is a valuable product obtained from the hive on relatively small scale, while bee pollen more easily available. Therefore, an effective laboratory method of converting into substitute desired. The aim research was to verify influence selected factors (temperature, ultrasound) quality using Lactobacillus rhamnosus inoculum. composition fermented analyzed Inductively Coupled Plasma Opti...

A recent trend in sustainable bioethanol production is the use of agricultural waste or food as an inexpensive and most available feedstock. Bread major that could be successfully used for bioethanol. The aim this study was to optimize ethanol by response surface methodology (RSM) using bread hydrolysate. Waste hydrolysate obtained crude hydrolytic enzymes produce bacterial isolate Hymenobacter...

The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm flour blended with whole-grain flour. fermentation’s types performed, two-stage yeast fermentation. Compared dough, yoghurt-sourdough fermentation promoted considerable changes chemical composition, particu...

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles substitutes certain products, vermicelli, brownies. The problem that occurs the price of continues increase along with high demand, so is expensive. aim study analyze nutri...

The objectives of this study were to clarify whether the wild yeast isolated from fruits and humus is suitable forbread making. Using colony PCR, assimilation of carbohydrate and 18S rRNA sequencing, seven strains fromamong 70 samples were identified as Saccharomyces cerevisiae. The ethanol and CO2 production by the 10-2 wild yeast strain were highest among the strains. The pH and utilized gluc...