We baked low-calorie bread by mixing charred cellulose granules with wheat flour, using the charred cellulose granules to eliminate toxic xanthene food dyes contained in processed foods from the alimentary canal. The size of the charred cellulose granules played an important role in determining good breadmaking properties in respect of the bread height (mm) and specific volume (SV, cm3/g). Char...

In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...

Childhood diet is important for brain development. Furthermore, the quality of breakfast is thought to affect the cognitive functioning of well-nourished children. To analyze the relationship among breakfast staple type, gray matter volume, and intelligence quotient (IQ) in 290 healthy children, we used magnetic resonance images and applied voxel-based morphometry. We divided subjects into rice...

This study aimed to examine the effect of Moringa leaf flour concentration on physical and chemical properties level preference corn bread. The was conducted with variations (TK): TK1 = 1%; TK2 3%; TK3 5%; TK4 7%. Parameters be analyzed included properties, namely bread volume, specific volume elasticity. Chemical water content, protein, vitamin C, β-karoten. results showed that highest macro- ...

Background and Objectives Hulled wheat species have been recognized as interesting raw materials to produce niche products. More research studies are necessary on the hulled species' quality, processability, functional nutritional properties develop novel food This study was conducted evaluate pasting properties, baking in vitro starch digestibility of species. Findings Significantly (p < .05) ...

Metaphysical interpretations of set theory are either inconsistent or incoherent. The uses of sets in mathematics actually involve three distinct kinds of collections (surveyable, definite, and heuristic), which are governed by three different kinds of logic (classical, intuitionistic, and minimal). A foundational system incorporating this analysis and based on the principles of mathematical co...

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...

Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...

The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...