This article presents the results of a study safety indicators, nutritional value and sales bakery products obtained using progressive baking technologies. The purpose research is to determine feasibility production sale made improved technologies, ensure products. methods used in commodity science determined quality indicators products, established terms implementation food safety. Marketing s...

milk-based dairy desserts have important role in human diet because of their nutritional values. the aims of this study were to investigate the effect of hull-less barley malt flour and gelatin adding on different aspects of dairy dessert with the goal of increasing nutritional value and quality parameters. desserts were prepared by different gelatin concentration (0, 0.5, 1.0, 1.5 and 2%) and ...

This study was conducted to assess the technical efficiency of malt barley production in Malga District southern Ethiopia using cross-sectional data. Three stages sampling technique applied draw 186 sample farmers randomly. The interview schedule pre-tested before conducting actual data collection; gathered from households with help trained enumerators. In addition, secondary were collected thr...

BACKGROUND Butyric acid, one of the key products formed when β-glucans are degraded by the microbiota in the colon, has been proposed to be important for colonic health. Glutamine bound to the fibre may have similar effects once it has been liberated from the fibre in the colon. Both β-glucans and glutamine are found in high amounts in malted barley. Lactobacillus rhamnosus together with malt h...

In recent years, according to the sharp increase in number of breweries and high competition on consumer market, it is very important extend raw material base industry range produced beer from recommended materials. One ways expand developing recommendations for use new zoned varieties barley, particular as well special malts, wheat malt, development recipes technologies producing. As known, wh...

Barley is one of the significant cereal used as hay and malt both in world Turkey. There are several abiotic biotic factors affecting production quality barley. Of these factors, fungal diseases play a vital role. Especially, barley scald (Rhynchosporium commune), pathogen, threating grown areas terms production. One most common methods controlling this diseasis to develop resistant varieties. ...

Other SectionsAbstract? ??? ? ???? ??? ?? ?FigureTableReferenceA malting barley variety, ‘Nurimaeg’, was developed with resistance to yellow mosaic virus (BaYMV), tolerance lodging stress, and good brewing quality. ‘Nurimaeg’ by crossing Milyang127 Miharu gold in 2004. Regional yield trials were conducted for as a breeding line ‘Iksan175’ four different regions from 2014-2016. It has type I gro...

This study was undertaken to elucidate the dominant endogenous gibberellins (GA) and the changes in their levels in germinating barley during malting. Also, a method for determining gibberellins in barley and malt by combined gas chromatography-mass spectrometry (GC-MS) was developed. Endogenous gibberellins in germinating Fuji Nijo I I and Betzes barley were sequentially extracted with ethanol...