The objective of this study was to evaluate the effect cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT approved ORG) on analytical rheological quality traits winter wheat its productivity. results after 16 years field experiments were evaluated. Pre-crop for N-fixing crop. Grain yield (6.8 t ha-1 INT, 6.5 did not differ significantly, while ha...

Abstract The study was conducted to find out the effect of adding whole milk in proportions 3, 5, and 7%, protein concentrate transglutaminase enzyme 1, 2, 3 units/100 gm flour local wheat on rheological properties using Farinograph device, measuring viscosity dough Amilograph analysis amino acids HPLC. addition had an increase water absorption rate stability time measured by device for all add...

Stevia is a natural, non-nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well-reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside-maltodextrin mixture on ph...

The present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention improve nutritional value and best sensory properties while retaining their shape. Flour blends were prepared in proportions wheat WF: CF (w/w %) 80:20, 70:30, 60:40, 50:50 WF (100:0) as a control. rheological determined by Brabender farinograph apparatus. evaluated fo...

The effect of partial replacement wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) sugar beet pulp (SBP) on rheological properties the dough quality characteristics flat bread produced were investigated. results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% fiber, 0.53% fat, 57.77% total carbohydrates. (Farinograph Extensograph) tested. a...

Bread is the most affordable products in world. In addition, bread and bakery have high indicators of nutritional biological value. The important direction this sphere, according to experts, enrichment with proteins, essential amino acids, various macro- micronutrients. At same time, it that final product has quality, attractive consumer properties can be effectively sold retail chains. Rheolog...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

In flour milling, tempering is the last process applied to wheat before grinding and it has a unique vital role in processing technology. conventionally done one step. this study, two bread (Triticum aestivum L.) varieties (Adana-99 Russian) with different hardness degree were subjected two-step addition single-step (classical) process. The potential of treatment a) improve qualities b) on rheo...