abstract: since sugar consumption is directly related to diabetes and other illnesses such as obesity, the issue that will most heavily dominate the health food market is blood sugar management and low glycemic foods. using calcium chloride and gums such as sodium alginate and low ester pectin as thikener and a high-potency sweetener aspartame we were able to reduce sugar content of sour cherry...

Baking is obviously one of the most important stages of bread production. Baking time and oven temperature have greatest effects on bread quality. The aim of this study was to investigate the effect of baking time and temperature on bread quality and its shelf life. In this study, the effect of three rates of oven temperature (top and under bread surface) and baking time levels on bread quality...

Baking is obviously one of the most important stages of bread production. Baking time and oven temperature have greatest effects on bread quality. The aim of this study was to investigate the effect of baking time and temperature on bread quality and its shelf life. In this study, the effect of three rates of oven temperature (top and under bread surface) and baking time levels on bread quality...

The antifungal effect of sodium diacetate on inhibiting the growth of some bread spoiling molds was examined both in culture media and in flat bread “In situ”. In the first step, the antifungal effect of different concentrations of sodium diacetate: 0, 1000, 2000, 3000, 4000, and 5000 ppm were examined against Aspergillus sp., Aspergillus niger, Rhizopus sp., and Penicillium sp. The results ind...

The antifungal effect of sodium diacetate on inhibiting the growth of some bread spoiling molds was examined both in culture media and in flat bread “In situ”. In the first step, the antifungal effect of different concentrations of sodium diacetate: 0, 1000, 2000, 3000, 4000, and 5000 ppm were examined against Aspergillus sp., Aspergillus niger, Rhizopus sp., and Penicillium sp. The results ind...

Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...

Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...