a suitable option for manufacture of packing materials is the use of clay and silver nano particles. these materials help create optimal relative impermeable quality, in addition to other features being improved. moisture-packed bread by use of these materials prevent water vapor loss and therefore reduce the level of bread becoming stale. in this study, seven types of nano-films with different...

the aim of this study was evaluation of the effect of controlled fermentation of lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. for this purpose, the effect of fermentation times (8, 16, 24 h) and sugar contents (0.5, 1, 1.5%) on activity of mentioned starter in fermentation of wheat flour (with 76% extraction rate) in a split plot design were examined. afte...

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...

Slade et al. describe the application of TILLING to the identification of an allelic series of variants in the granule-bound starch synthase I (GBSSI) gene in hexaploid and tetraploid wheat. GBSSI or Waxy plays a critical role in the synthesis of amylose, which, in addition to amylopectin, comprises the starch fraction of the seed. Reduction or loss of GBSSI function results in starch with a de...

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 The technological functionality of different fibers (high methylated ester pectin, resistant starch, insoluble-soluble fiber blend) was tested in partially baked breads stored either under sub-zero or low temperatures, in order to assess their possible role as breadmaking ingredients in bake off technologies (BOT). Fiber-containing for...