abstract confused flour beetle, tribolium confusum duval (col.: tenebrionidae) is one of the most important stored product pests of flour in iran. in this research the effects of insect growth regulators (igrs): teflubenzuron, hexaflumuron and pyriproxyfen were studied on larval and imago nutritional indices of confused flour beetle. the results showed that they were more effective on relative ...

Zinc (Zn) deficiency is a common disorder of humans in developing countries. The effect of Zn biofortification (via application of six rates of Zn fertilizer to soil) on Zn bioavailability in wheat grain and flour and its impacts on human health was evaluated. Zn bioavailability was estimated with a trivariate model that included Zn homeostasis in the human intestine. As the rate of Zn fertiliz...

barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...

Cereal Chem. 88(5):525–532 Commercial wheat (Triticum aestivum em. Thell) flour milling produces flour streams that differ in water absorption levels because of variability in protein concentration, starch damaged by milling, and nonstarch polysaccharides. This study characterized the distribution of water-extractable (WE) nonstarch polysaccharides (NSP) in long-flow pilot-milling streams of so...

ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

The supplementation of a simple medium with soy flour led to an increase in the specific growth rate and viable cell concentration of Saccharomyces bayanus during fermentation. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and the percentage of glucose fermented. It was possible in 64 h to reach 12.8% (wt/vol) ethanol by adding 4% soy flour (w...

the effect of host diet on developmental time, fecundity and life-table parameters of bracon hebetor (say) (hymenoptera: braconidae) against the mediterranean flour moth ephestia kuehniella (zeller) was studied in the laboratory condition at 26 ± 1 °c, 65 ± 5% relative humidity and a photoperiod of 16l:8d h. the diets used were rice, barley, corn and wheat flours. the developmental time (egg to...

The effect of wood flour and coupling agent content on the hygroscopic thickness swelling rate of polypropylene composites was investigated in this study. To meet this objective, the wood flour was compounded with polypropylene and coupling agent in an internal mixer; then the samples were fabricated by injection molding. The concentration was varied from 40 to 60% for wood flour and from 0 to ...

Whole flours from four oat lines with different amounts of beta-glucan (4.8-8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the beta-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also ...