increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. the main aim of this research was to supplement flat bread (barbari) with wheat g...

Background & Aim: Elaeagnus angustifolia L, belongs to Elaeagnaceae family, and, growing in Azarbaijan, Kurdistan, Chaharmahal va Bakhtiari and Esfahan provinces, Iran. Elaeagnus fruit contains a wide range of different food components. Recent researches indicated that there are remedial properties in this plant and, is used as painkiller in patients with rheumatoid arthritis and seizu...

Background & Aim: Elaeagnus angustifolia L, belongs to Elaeagnaceae family, and, growing in Azarbaijan, Kurdistan, Chaharmahal va Bakhtiari and Esfahan provinces, Iran. Elaeagnus fruit contains a wide range of different food components. Recent researches indicated that there are remedial properties in this plant and, is used as painkiller in patients with rheumatoid arthritis and seizu...

ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...

the effect of wheat-sorghum flour ratio (0, 25, 50, 75 and 100%) on viscoelastic and farinographic behaviour of dough was investigated. constants of peleg - normand model and the stress relaxation (% sr) was calculated for the variables and the correlation between farinograph characteristics and stress relaxation test parameters were evaluated. the results showed that with increasing the ratio ...

this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...

the importance of dietary fiber in normal and therapeutic diets has been acknowledged by numerous authors in recent years. dietary fiber has different physiological effects on human health. the recommended daily intake of dietary fiber is about 30 g, but less than this is often consumed. wheat bran is an excellent source of dietary fiber and is used to fortify foods. the nutritional benefits of...

functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

abstract: in this research, the functionality of sweet basil seed powder (ocimum basilicum l.) on buguette bread quality and its potential application in retarding the staling process has been studied. three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. the effects of powder on the rheological properties of dough were also investigated instrumentally...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...