Cereal Chem. 87(5):409–414 Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant ...

the effect of four types of shortening including a commercially vegetable oil (as control), palm olein (po), palm stearin (ps), and a blend of the latter two oils with rapeseed oil (bf) on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. all of the obtained dough treatments showed weak liquid viscoelastic behavior. their storage (g ) an...

Health benefits of whole wheat products are partially attributed to their unique phenolic profiles. This study investigated the effect bread-making processes on profiles and antioxidant activities four different varieties hard red winter wheat. The fermentation process generally increased soluble content, flavonoid activities, ferulic acid products. baking content activities. Some acids were in...

The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze t...

We cloned and sequenced the complete genome of the L-A-28 virus from the Saccharomyces cerevisiae K28 killer strain. This sequence completes the set of currently identified L-A helper viruses required for expression of double-stranded RNA-originated killer phenotypes in baking yeast.

PURPOSE To evaluate the risk factors for pterygium in the dry, high altitude province of Ilam, Iran. METHODS The study included patients who presented to ophthalmology clinic. The patients were divided into two groups: 210 diagnosed with pterygium or pinguecula (unilateral or bilateral), and 210 healthy controls. Demographic variables, living environment, disease type, disease laterality, fam...

Nonstarch polysaccharides (NSPs) are believed to have an influence on the baking performance of wheat flours due to their high water-binding capacity. Much attention has been given to the isolation and characterization of water-soluble NSPs. The chemical structure as well as the physicochemical and baking properties of the water-insoluble NSPs have been less well characterized. In order to stud...