In recent years, there has been an increased interest of Russians in their health, a healthy lifestyle general, to maintain which it is necessary eat right. Scientists have proved that most the diseases world's population occur due improper, not rational nutrition, cases causes chronic diseases. Everyone right decide what eat, physical activity set for themselves and other characteristics lifes...

In order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in Isfahan region. Protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and Pollen. Results showed that the longevi...

In order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in Isfahan region. Protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and Pollen. Results showed that the longevi...

BACKGROUND During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS), leading to cell death and reduced fermentation ability. Thus, there is a grea...

In this review we describe the role of the yeast Saccharomyces in the development of human societies including the use of this organism in the making of wine, bread, beer, and distilled beverages. We also discuss the tremendous diversity of yeast found in natural (i.e., noninoculated) wine fermentations and the scientific uses of yeast over the past 60 years. In conclusion, we present ideas on ...

Boza, a functional traditional beverage, is product obtained by fermenting grains. In this study, the use of different proportions boza (25%, 50%, 60% on flour basis) and lyophilized (5%, 8%, 10% as starter their effects microbiological, chemical, textural sensory properties bread were investigated. The addition was found to increase dough extensibility resistance extension compared control bre...

Saccharomyces cerevisiae has an extensive history of use in the area of food processing. Also known as Baker's Yeast or Brewer's Yeast, this organism has been used for centuries as leavening for bread and as a fermenter of alcoholic beverages. With a prolonged history of industrial applications, this yeast has been either the subject of or model for various studies in the principles of microbio...

Nowadays, the dietary sodium chloride intake is higher than daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading cardiovascular diseases. Cereal products, and particular bread, are main source salt human diet. However, a critical ingredient bread making, reduction can have negative impact on quality. revie...

Sourdough bread is a type of that naturally made using natural yeast or so-called sourdough. Banana flour and mocaf are types processed from local raw materials which quite abundantly available in Indonesia. can be used as substitutes making bread, because these two have good nutritional content. This study aims to determine the effect percentage on uniformity pores sourdough breadbased hedonic...