Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour. Proximate analysis and farinograph experiments of these flours were conducted. The effects of adding treated...

The channel transfer functions (or channel gains) of fading channels significantly impact both the received SNR (signal-to-noise ratio) and the PER (packet error rate) of received packets in OFDM-based WLANs. This paper uses the probability distribution of the average channel gain of the fading channel to analyze the degree of fading effects on the PER in OFDM systems. PER performance of the re...

Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality ass...

Dietary fibre rose to prominence in the late 1960s. For a decade it held the enthusiastic attention of many doctors, nutritionists, and the public at a time of increasing awareness of the part played by diet in health. Dietary fibre had been considered previously to be an inert component of plant foods; because it was not digestible by human intestinal enzymes it was thought to have no importan...