The aim of this research was to determine existence the correlation between chemical and certain rheological quality parameters different wheat flour samples bread produced from them. Three type 500, which were as experimental in industrial conditions, analyzed. analysis composition (content water, ash, ash on dry matter, fat, protein, starch) farinograph (farinograph water absorption, dough de...

Bread is one of the most popular mass-consumption products in Russia and world. The improvement bread quality, development new varieties with increased nutritional biological value will improve nutrition patterns population rational way. objective this study to justify use wholemeal spelt flour formulation wheat bread. Generally accepted standard research methods were used. It experimentally pr...

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...

The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exert beneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compare plasma betaine and other methyl donor-related responses following the consumption of minimally processed bran and aleurone fractions (st...

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...

abstractthe occurrence of deoxynivalenol (don) in retail foods in tehran (iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. a method was validated for analysis of don in rice, bread, puffed corn snack and wheat flour. the average recoveries and precision (rsd) for don in different foods ranged 84.2-93.1% and 2.9-12.0%, re...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

OBJECTIVE To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. DESIGN Cross-sectional study using an FFQ. SETTING Women were divided into two groups according to wholegrain bread consumption. SUBJECTS Adult women (n 69 471). RESULTS Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low...

AbstractThe occurrence of deoxynivalenol (DON) in retail foods in Tehran (Iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. A method was validated for analysis of DON in rice, bread, puffed corn snack and wheat flour. The average recoveries and precision (RSD) for DON in different foods ranged 84.2-93.1% and 2.9-12.0%, re...