improving food quality is one the major issues for the food processing industry. since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. the aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from capoeta umbla and stored at 4±1°c. therefore, we designed four groups...

Tomato is one of the sensitive fruits to mechanical impacts and physical tensions. The mostmechanical damages arise from handling which results in reducing tomato quality. in this study,impact energy effect has been studied in 3 different levels 0, 0.14 and 0.25 J by a pendulum impactapparatus, on changes of physicochemical properties of tomato, hybrid variety Shiva F1, includingripening factor...

ALLYL ISOTHIOCYANATE DERIVED FROM ORIENTAL MUSTARD MEAL AS A NATURAL ANTIMICROBIAL TO INHIBIT THE GROWTH OF MOULDS ON BREAD Jianhua Ma Advisor University of Guelph, 2012 Dr. Keith Warriner This thesis is an investigation of the potential of Allyl Isothiocyanate (AITC) derived from oriental mustard meal (Brassica juncea meal) as a natural preservative suppression moulds growth on bread. Currentl...

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...

Abstract The aim of the work was to assess influence leavening agent on several technological, chemical, and nutritional characteristics breads prepared with whole soft wheat ( Triticum aestivum L.) flours. As agents in bread-making, baker’s yeast, biga, sourdough were utilized. Two ancient varieties, Andriolo Verna , a modern grain variety, Bologna, used. Analysis obtained included measurement...

the aim of this study was evaluation of the effect of controlled fermentation of lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. for this purpose, the effect of fermentation times (8, 16, 24 h) and sugar contents (0.5, 1, 1.5%) on activity of mentioned starter in fermentation of wheat flour (with 76% extraction rate) in a split plot design were examined. afte...

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...

The aims of the current work are in large part the benefit of rice straw to be used as adsorbent material and natural source of fiber in Fino bread. The rice straw was subjected to high temperature for modification process and the chemical composition was carried out and the native rice straw contained about 41.15% cellulose, 20.46% hemicellulose, and 3.91% lignin while modified rice straw has ...

Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...