This work deals with the electromagnetic characterization of Carasau bread doughs, in microwave range region. The microstructure, texture, product quality and dielectric properties were investigated, jointly a thorough thermogravimetric analysis. goal is to link physical process variables. variation during dough leavening studied. raw materials (water, yeast, salt semolina) measured from 500 MH...

Routine serological examination of candidates for artisan employment with the Anglo-Iranian Oil Company in Abadan began in the autumn of 1949, and 1,725 reports were available by the spring of 1950. The men were all subjected to physical examination, and apart from occasional reports of an old genital scar none of them had any clinical evidence of syphilis at the time of the serological investi...

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...

This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening a...

Sourdough technology has been used to make bread for thousands of years. While simple, it involves complex interactions that determine microbial communities. However, evidence lactic acid bacteria-yeast in sourdough is not yet sufficiently available. The interaction between bacteria and yeast examined. This study aimed isolate wheat their functional properties, such as acidification kinetics, m...

Well planned vegetarian diets can provide adequate amounts of zinc from plant sources. Vegetarians appear to adapt to lower zinc intakes by increased absorption and retention of zinc. Good sources of zinc for vegetarians include whole grains, tofu, tempeh, legumes, nuts and seeds, fortified breakfast cereals and dairy products. The inhibitory effects of phytate on absorption of zinc can be mini...