The rheological properties of dough made from a mixture wheat flour and dogwood seeds are investigated. For the production flour, were crushed on disintegrator to size less than 100 nm. objects study control sample without addition cornel seed (sample no. 1) samples with in amount 2,5%; 5,0%, 7,5% instead (samples 2, 3, 4, respectively). test studied using alveograph (Chopin) farinograph (Brabe...

Cereal Chem. 72(4):349-351 A high-performance liquid chromatography (HPLC) method has been systems and one chemically leavened dough system were used to test developed to extract and quantitate individual sugars present in dough the methodology. The chemically leavened dough system remained consystems throughout processing. Sugars were extracted from freeze-dried stant in its sugar composition ...

in present study, a sybr green based real time pcr assay was developed for specific detection and quantification of bacillus subtilis in dough used for bread making. new primer pairs were designed to amplify a 212 base pair fragment of the apre gene. specificity of these primer pairs was confirmed with conventional and real time pcr methods. standard curves constructed using the threshold cycle...