In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...

In the EU, chlorination of soft wheat flour has been replaced in recent years, to some extent, by heat treatment for baking of high ratio cakes. The heat treated flour has enabled recipes to be developed which generate products with longer shelf life, finer texture, moist crumb and sweeter taste. It is not fully understood how heat treatment improves the flour; however, it is known that during ...

Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with optimized level of non meat extenders viz sorghum flour, barley flour and pressed rice flour at 5%, 10% and 5% respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. ...

Chlorine is used in relatively large concentrations (2000ppm v/w) in flour bleaching processes. No successful by-product identification work has been performed on chlorinated flour despite demonstrated hazards of chlorination on animals in feeding studies. The focus of this work is therefore to examine the chlorination process and identify the by-products formed from the chlorination of cake fl...

Laboratory data show that populations of flour beetles (1ribolium), when grown in a periodically fluctuating volume of flour, can exhibit significant increases in numbers above those attained when grown in a constant volume (of the same average). To analyze and explain this phenomenon a discrete stagestructured model of 1ribolium dynamics with periodic environmental forcing is introduced and st...

Many genes of large double-stranded DNA viruses have a cellular origin, suggesting that host-to-virus horizontal transfer (HT) of DNA is recurrent. Yet, the frequency of these transfers has never been assessed in viral populations. Here we used ultra-deep DNA sequencing of 21 baculovirus populations extracted from two moth species to show that a large diversity of moth DNA sequences (n = 86) ca...

Results After 80% ammonium sulphate precipitation, most of the proteins were recovered in 80% precitable fraction, 58.4% in moth and 71.2% in rice weevil. However, the recovery in supernatant was low 6.1% in rice weevil and 14.4 in moth extract. In ELISA inhibition of both the insect WBEs, most of the allergenic activity was recovered in 80% ammonium sulphate precipitate fraction (80% ppt). No ...

Gypsy moth defoliation of oak trees has been shown to lead to increased tannin levels, which, in turn, lead to reduced gypsy moth growth and fecundity. In laboratory experiments, increased tannin levels can interfere with the transmission of a virus that is consumed by larvae on oak foliage, and high mortality rates of larvae in the field are sometimes associated with low levels of defoliation....