some of vitamins and minerals in wheat, which exist in brain, are wasted in milling and do not enter into the flour. whey is especially rich in lactose, minerals and calcium phosphate. this deficit in bread can be compensated by whey to some extend. also whey can effectively postpone the staling of bread and improve the physicochemical properties of the bread. an attempt was made investigate th...

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF like rice bread (RB) are found to be nutritionally poor when compared gluten-containing ones. Moreover, due the absence of gluten, technological properties RB different from those wheat (WB). This study was conducted on gluten free (GFRB) for improving its chemical, physical...

In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of...

Cereal Chem. 77(6):750–753 Starch samples isolated from wheat flour that represented four possible waxy states (0, 1, 2, and 3-gene waxy) were subjected to crushing loads under both dry and wet conditions. Calibrated loads of 0.5–20 kg were applied to the starch samples and the percentage of damaged granules was visually determined. Under dry crushing conditions, starches containing amylose (0,...

background and objectives: currently nearly 70% of the area under cultivation of a milliard hectares of the world, devoted to cereals as well as about half of the total dietary needs of people, especially in asia directly from cereals sources. factors affecting wheat quality includes the chemical, physical, qualitative and farming. since each grain products requires the use of flour with specia...

Sugarcane is a crop valued mainly for the high sucrose content in its cane stalks. Since sucrose is the most essential part of commercial cane sugar (CCS), it automatically becomes the top priority for farmers, and consequently, for breeders and agronomists as well. In the mature internodes, sucrose content can reach around 25% of the fresh weight of the culm. However, the rapid inversion and d...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...