The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such a...

The University of Idaho provides equal opportunity in education and employment on the basis of race, color, religion, national origin, age, disability, or status as a Vietnam-era veteran, as required by state and federal laws. 1 Malting barley is the most valued variety of barley. However, growing conditions for malt-ing barley may result in a substandard quality that is unsuitable for use by t...

Material and methods Patient, male, 50 years old, treated in the Outpatient Clinic of Allergic Diseases because of bronchial asthma. On a follow up visit patient was complaining of watery rhinorrhea, swelling and itching of hands and feet, generalized urticaria. Careful interview reveled that patient usually drinks a beer in the afternoon and symptoms worsen immediately after ingestion. During ...