• Pasta formulations containing 5%-30% of moringa sprout powder (MSP) were produced. MSP-enriched pasta presented higher nutritional quality than the control one. MSP-addition increased levels GABA and glucosinolates in pasta. All pastas exhibited similar rheological properties. Addition MSP up to 10% did not modify sensory Five fettuccini 5% (5MSP), (10MSP), 15% (15MSP), 20% (20MSP), 30% (30MS...

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on physicochemical, microbial, sensory characteristics toast bread, well phenol content activity. In this regard, 0.1, 0.3, 0.5% EPE were used in bread doughs quality breads assessed. The with showed highest phenolic (24.02 mgGAE/g.d.m) activity (59.03%). These amounts 12...

The present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention improve nutritional value and best sensory properties while retaining their shape. Flour blends were prepared in proportions wheat WF: CF (w/w %) 80:20, 70:30, 60:40, 50:50 WF (100:0) as a control. rheological determined by Brabender farinograph apparatus. evaluated fo...

In this study, the bubbles in rice flour dough were investigated under a constant temperature. The bubble size distribution is important for control of food texture. If sizes depend mainly on inertial force, viscous and surface tension, then normalized mean diameter should be function Reynolds number Weber number. We obtained experimental data using hand mixer, compared properties doughs prepar...

Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...

The purpose of this investigation was to evaluate the effects addition passion fruit peel flour (PFPF) from two different species biscuits. Each PFPF added biscuit in amounts (wheat replacement rate: 0%, 5%, 10%, and 15%). colour textural properties doughs biscuits were evaluated. physical characteristics, sensory characteristics dietary fibre content tested. Both types show a higher fat absorp...