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...

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...

Myocardial infarcts were examined in dogs to determine the spatial distribution of infarction in the region at risk and the relation between infarction and collateral blood flow. Permanent occlusion of the left circumflex (LC) coronary artery at a constant site was made in 27 conscious dogs that were sacrificed 2 days later. The anatomic region at risk was defined by postmortem coronary arterio...

Myocardial infarcts were examined in dogs to determine the spatial distribution of infarction in the region at risk and the relation between infarction and collateral blood flow. Permanent occlusion of the left circumflex (LC) coronary artery at a constant site was made in 27 conscious dogs that were sacrificed 2 days later. The anatomic region at risk was defined by postmortem coronary arterio...

From a plant breeder's point of view it would be very desirable to establish an index by means of which the baking quality or strength of wheat flour could be determined at an early stage of the breeding work so that the weak wheat strains could then be discarded, instead of carrying them through all the stages of propagation and the processes in the bakehouse. The solution of this problem call...

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

Ozonation of wheat grain is a quick and easy process that could be realized during the storage. The ozone is in direct contact with the grain and modifies immediately the properties of the wheat. Stability and resistance of dough were increased with ozonation at 40 ppm in comparative with control sample. The results showed a gradual increase in specific volume of balady bread according to the t...

Gluten is a crucial functional component of bread, but the effect of increasing gluten content on gastrointestinal (GI) function remains uncertain. Our aim was to investigate the effect of increasing gluten content on GI function and symptoms in healthy participants using the unique capabilities of MRI. A total of twelve healthy participants completed this randomised, mechanistic, open-label, t...

Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...