In this work, the effect of immobilization of bread yeast (Saccharomyces cerevisiae) by sol-gel technique combined with functionalized nanoporous silica was investigated in different weight ratios of silica containing materials (TMOS: LUS-1). The activities of immobilized yeast in days after immobilization were examined. The results showed immobilization maintain the yeast life for a longer tim...

Green wheatgrass juice has an increased nutritional value. It is well suited for enriching bakery products. Juice of green wheat germs, yeast dough made from flour, bread flour with different content germ were identified as objects study. The physico-chemical processes occurring in yeast-free and ready-made umka studied the introduction amount 5-20% by weight water. Changes mass products fracti...

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be ...

Yeast has been a very helpful organism for centuries, especially with respect to fermentation of sugars and production of bread. However, for an even longer time, yeast has been a distant relative of humans having diverged from a common ancestor, about one billion years ago. More than one third of the yeast genes have human counterparts, despite this evolutionary distance. Yeast and human ortho...

ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple ra...

Sclerotinia sclerotiorum is a phytopathogenicfungus that attacks more than 400 plant species of them medicinal plant. In this study the extract obtained from basal stalk rot of Helianthus annuus L., attacked by S. sclerotiorum, was subjected to the analysis of FTIR to identify the presence of beta-glucan. FT-IR spectrum showed four ranges of bands in 890 cm-1, two overlap band in 1047 and 1078 ...

sclerotinia sclerotiorum is a phytopathogenicfungus that attacks more than 400 plant species of them medicinal plant. in this study the extract obtained from basal stalk rot of helianthus annuus l., attacked by s. sclerotiorum, was subjected to the analysis of ftir to identify the presence of beta-glucan. ft-ir spectrum showed four ranges of bands in 890 cm-1, two overlap band in 1047 and 1078 ...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...

in this work, the effect of immobilization of bread yeast (saccharomyces cerevisiae) by sol-gel technique combined with functionalized nanoporous silica was investigated in different weight ratios of silica containing materials (tmos: lus-1). the activities of immobilized yeast in days after immobilization were examined. the results showed immobilization maintain the yeast life for a longer tim...