The tremendous growth of the frozen food industry during the past decade has resulted in the advocation of bacteriological standards for frozen foods by certain agencies. Some frozen food plants already have selfimposed bacteriological standards and quality control functions. To help complete the picture on the microbiology of frozen foods before bacteriological standards are imposed, informati...

The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) I...

The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effect...

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking withou...

Areca nut, commonly known locally as Semen Arecae (SA) in China, has been used as an important Chinese herbal medicine for thousands of years. The raw SA (RAW) is commonly processed by stir-baking to yellow (SBY), stir-baking to dark brown (SBD), and stir-baking to carbon dark (SBC) for different clinical uses. In our present investigation, intelligent sensory technologies consisting of compute...

background and purpose:consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in iran. so bread production in our country faced difficulties and one part of them is related to health issues which are bread production. also, in some cases, baking soda is used in the bread production. this study was done to study the envir...

The association between indoor smoke exposure due to traditional baking (baking homemade bread) and anthracosis has rarely been investigated. The aim of the present study is to quantify such association among the Iranian population. A hospital based case-control study was carried out on 83 anthracotic cases and 155 controls (83 individuals with non-anthracotic pulmonary disorders from the pulmo...

Grading factors associated with adverse growing conditions in Canada and the United States affect the edibility and end-use performance of common wheat. Mycotoxins are associated with fungal infections like fusarium head blight and ergot. Mycotoxins partition themselves among wheat milling products, and are relatively stable throughout wheat end-use processing. Fusarium head blight also has adv...