The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...

The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics. In this work an approach how to set-up a simulation model is presented for the phenomena and transformations which occur during baking and which fix the product quality. The simulation model has three consecutive parts: mass...

Large-scale N-body simulations play an important role in advancing our understanding of the formation and evolution of large structures in the universe. These computations require a large number of particles, in the order of 10-100 of billions, to realistically model phenomena such as the formation of galaxies. Among these particles, black holes play a dominant role on the formation of these st...

Saccharomyces cerevisiae remains the baker’s yeast of choice in baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role is not unique previously thought decades ago. The widely conserved fermentative lifestyle among Saccharomycotina has increased our interest search for non-conventional strains either augment conventional or develop robust cat...

Among the major food allergies, peanut, egg, and milk are the most common. The immunochemical detection of food allergens depends on various factors, such as the food matrix and processing method, which can affect allergen conformation and extractability. This study aimed to (1) develop matrix-specific incurred reference materials for allergen testing, (2) determine whether multiple allergens i...

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...

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven with health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and vi...

The threshold voltage VT of EEPROM cells is a very important technological parameter for storing data and keys in a cryptographic device like smartcards. Furthermore, main objective of this paper is to check whether it is possible to get the key stored in the EEPROM cell through measuring the current consumption of the cryptographic device during read key command for encryption before and after...