Rice blast disease occurs in rice production areas all over the world and is the most important disease in Japan. Remote sensing techniques may provide a mean for detecting disease intensity for large area without being subjected to raters. This study evaluated the use of airborne hyperspectral imagery to measure the severity of panicle blast in field crops. Hyperspectral remote sensing imagery...

Introduction. The development of technology for flour culinary products health purposes requires finding ways to create multicomponent mixtures. Problem. introduction non-traditional raw materials into the dough recipe leads structural and mechanical changes, which improve them technologically. aim is structural-mechanical organoleptic properties fresh based on mixture with Atherina pontica pow...

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...

BACKGROUND The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. RESULTS Breads produced by a straight dough method without acid ...

One of the priority areas for developing food industry is to increase production functional products. When latter, fruit and berry processing products, grain baking mixes are used. At same time, there no with use bioactivated wheat, characterized by an increased content macro- micronutrients, antioxidants, a reduced amount phytin. However, preparation bread based on mixture wheat crushed disint...

This study presents the action of an exogenous enzyme: protease in different dosages, in the bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on th...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

Modern biological tools of genetic engineering and biotechnology can allow transfer of gene(s) across crop species. The r-DNA technology has tremendous potential to transfer bread making character of bread wheat into sorghum by transferring glutenin gene(s), which can improve the visico-elastic property of the sorghum flour/dough. These genes in addition to improving quality can significantly c...

The rising of bread and the quality of the baked loaf depend upon the nature of the dough and especially upon such of its properties as tenacity, ductility, and elasticity. These properties are hard to define theoretically in this complex colloidal system, but they are, as we have found, related to viscosity or to whatever may determine the resistance of dough to stirring and to flowing through...