many factors can affect wheat gluten properties and functionality. one of the most important, factors is the wheat bug damages. insect injects a salivery proteinase into wheat kernel that causes weakening of gluten, substansial losses in physical quality, dough properties and baking performance. bread baked with the insect-damaged flour has a much lower volume, poor crumb sensory quality (textu...

The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash...

Digital radiography is earning its place in the NDT market, as specialists realize this technology surpasses Film and Film Replacement. Portable digital Radiography provides many benefits to users. Fast images upon request for immediate analysis mean there is no compromise on image quality and no repositioning. Vidisco flat panel systems enable the reduction of working time and costs while enla...

Zusammenfassung Das DFN-Projekt QUASAR untersucht Quality-of-ServiceArchitekturen für das DFN G-WiN. In enger Kooperation mit anderen europäischen Forschungsnetzbetreibern wurde im Rahmen des IST Projektes SEQUIN hierzu ein Premium IP Dienst entwickelt, der im pan-europäischen Backbone GÉANT implementiert und in ersten Feldversuchen erprobt wurde. In diesem Beitrag werden die Grundzüge des Prem...

The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch ...

Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was an...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...