Sweet sorghum (Sorghum bicolor (L.) Moench) is a multiple-purpose crop which has been consumed as either food or feed and recently, industrially cultivated for liquid sugar and ethanol production. Biomass and carbohydrate composition of sweet sorghum are considered as important factors for industrial productions. Thus, in this study fresh stalk yield, total sugars, sucrose content and invert su...

Abstract—The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the qualit...

Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat flour with PG in the dumpling wrappers. Methodology: In this study, cooking qualities of dumpling wrappers con...

BACKGROUND Imagination of the three-dimensional (3D) structure of cerebral vascular lesions using two-dimensional (2D) angiograms is one of the skills that neurosurgical residents should achieve during their training. Although ongoing progress in computer software and digital imaging systems has facilitated viewing and interpretation of cerebral angiograms enormously, these facilities are not a...

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such a...

In this article we report on work concerned with the three-dimensional numerical simulation of dough mixing that arises in the food processing industry. Two dough mixers at various rotation speeds are studied, one with one stirrer and the other with two stirrers. Various types of fluid models are incorporated in this work. Numerical simulations are based on three dimensions in the cylindrical c...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

kefiran is an exogenous microbial metabolite produced mainly by bacteria and fungi during growth. the present study investigated the effects of the addition of 3% kefiran and 3% xanthan on the extensographic characteristics of wheat dough and the shelf life of raised bread. kefir grain was cultivated in a shaking incubator and kefiran extraction was carried using a centrifugal refrigerator. the...

Rheology of the solid and melted cheese depends upon their functional properties. Farinograph is used for quality determination of wheat flour dough. Determination of the rheological properties of dough and dough like food materials from Farinograph is easy while study of cheese characteristics is very difficult and complicated. The present study is therefore designed for the possibility of qua...