Background: Salt content and pH degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. Accordingly, this survey was carried out to evaluate pH and salt contents in bread samples produced in Mashhad, Iran. Methods: Totally 708 bread samples (340 loaves of Lavash, 183 loaves of Taftun, 139 loaves of Barbari and 46 loaves of Sangak br...

Abstract The aim of this study was to improve the quality and nutritional value Barbari bread using sourdough whole wheat-barley flour. To optimize fermentation condition, effect content (15–30%), temperature (30–45 °C), time (30–120 min) on characteristics (specific volume, porosity, textural characteristics, phytic acid sensory properties) were investigated. optimal conditions obtained by mod...

this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...

the effect of adding sodium stearoyl-2-lactylate (ssl) and propylene glycol (pg) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. the obtained results showed that addition of ssl caused an increase in the crumb and crust l* and cell density. the a*, b*, avera...

background: salt content and ph degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. accordingly, this survey was carried out to evaluate ph and salt contents in bread samples produced in mashhad, iran. methods: totally 708 bread samples (340 loaves of lavash, 183 loaves of taftun, 139 loaves of barbari and 46 loaves of sangak bread...

Genetic variation in Barbari goats, a highly prolific breed distributed widely in the northern part of India, known for better milk and meat quality, was studied as a part of genetic characterization and conservation. The genomic DNA from 50 unrelated Barbari goats were amplified via PCR with a panel of 21 microsatellite markers, and resolved through 6 per cent denaturing polyacrylamide gel ele...

The present work was carried out to analyse the κ-casein variants in five Indian goat breeds by SDS-PAGE, PCRRFLP and SSCP method. A total of 152 unrelated blood samples and 102 milk samples belonging to Barbari, Beetal, Marwari, Surti and Local MP (non-descript) goats were used for analysis. SDS-PAGE exhibited κ-casein allele A in all the breeds. Moreover PCR+RFLP analysis also confirmed the p...

abstract the aim of this research was to investigate the enthalpy variations of iranian flat breads during storage in room temperature and determining relationship between enthalpy and amount of staling development. for this purpose, the major iranian breads including barbari, taftoon, lavash and sangak beside baguette, were prepared using standard ingredients, specific recipe, and under contro...