kefiran, extracted from kefir grains, is a water-soluble, glucogalactan containing almost equal amounts of d-glucose and d-galactose residues. throughout this research, kefiran and xanthan were added at concentrations of 3% (w/w flour basis) to two wheat dough samples to investigate the effects on the rheological and physical properties of french bread. physicochemical properties of wheat and i...

there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

Starch granule preparations from the endosperm tissue of all waxy maize (Zea mays L.) mutants tested have low and approximately equal capability to incorporate glucose from adenosine diphosphate glucose into starch. As the substrate concentration is reduced, however, the activity of waxy preparations relative to nonmutant increases until, at the lowest substrate concentration utilized (0.1 muM)...

Introduction: Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...

Abstract Background Silage is achieved by anaerobic fermentation of lactic acid bacteria. However, harvest stage and Lactiplantibacillus plantarum ( L. ) content affect the changes microbial community in silage, which play an important role silage quality mycotoxin levels. The current study evaluated effects exerted application on fermentation, mycotoxins bacterial whole-crop corn at different ...