This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The co...

nowadays, quality control of bread, especially in large scale production, requires application of novel methods. in this research, image analysis of digital images of barbary bread enriched with soy flour was carried out at two storage intervals. using imagej software, crumb features (mean cell area and void fraction) were computed for each image. fractal dimensions of bread crumb images were m...

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum...

Background and Objectives: Historically, bread has been the most important source of human nutrition.  The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted.  The most important cause of this waste rate is low quality of the produced bread and inadequate public attention paid to Islam recommendation on bread sanctit...