Coconut testa is an important byproduct of coconut processing. In this study, the acceptability staple foods incorporated with defatted flour (CTF) was investigated. Foods supplemented CTF will be ideal as a functional food for diabetes. Formulations string hoppers were done by mixing white rice (RF) in four different ratios; F1 (RF: CTF=70:30), F2 CTF=75:25), F3 CTF=80:20) and F4 CTF=85:15). L...

background: bread is the major food in middle east and iran. recent studies in iran have shown that daily bread consumption was 300gr. also, 40.2% of the total energy per person was obtained from bread. methods: this cross-sectional study was done in 81 bakeries in rafsanjan, iran in 2004. the main objective of this study was to determine some parameters of the bread, such as ph, nacl, dough an...

Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5'-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-...

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

abstract: acrylamide is a chemical compound that has been widely used since the last century for various applications. it is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. since bread is one of the primary foods of iranian people, the determination of acrylamide content in bread might be considered im...

BACKGROUND Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. AIM To evaluate if rye bread low in FODMAPs would be better tolerated than regular rye bread in subjects with IBS. METHODS The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both...