ɛ-Poly-l-lysine (ɛ-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of ɛ-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ-Poly-l-lysine (ɛ-PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) ...

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects chickpea flour (CF) psyllium (PSY) on GFB quality, acceptability, glycemic satiety indexes. The control bread was prepared with rice (RF) cassava starch (75:25). Replacing RF CF improved quality by yielding better loaf volume cru...

Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall quality. Bran is hypothesised to withdraw water from gluten, resulting less optimal viscoelastic dough properties and lower gas retention capacity, turn decreased loaf volume. In this study, wheat samples having different capacities were produced used investigate hypothesis. Gluten-starch mo...

a total of 165 wheat landraces with their originated from northwest regions of iran were studied at research station of agricultural faculty, univ. of tabriz, using two experimental designs in two spring and fall growing seasons. during these experiments, growth habits of 104 wheat landraces were assessed and their representative seeds harvested in similar conditions. these landraces were analy...

The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) in bread formulation was investigated. Matured, ripped fruits were washed, and the seeds collected, extracted, dried milled. Different proportions increasing level at 0, 2.5, 5, 7.5, 10 12.5 % addition prepared. Control sample 100 its bread. physical properties breads alveograph dough blends determined. Also, mineral ...

To obtain bread with a high loaf volume and homogeneous crumb, gas cells require sufficient stability until the discontinuous structure of dough is transformed into continuous bread. At end fermentation, are supposedly regionally separated by two air-water (A-W) interfaces liquid film. ‘Dough liquor’ (DL) or ‘batter (BL), i.e. supernatant after ultracentrifugation batter, respectively, model sy...

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

Yeast is the primary organism responsible for leavening of doughs. In this study, yeast samples were isolated from palm wine collected Nkpa in Abia State. The cultured on malt extract agar (MEA) medium at room temperature 28 o C to isolate three ascosporogenous strains ( Saccharomyces fragilis, cerevisiae, Pichia spp ) culture by using identification techniques such as their morphological, ferm...

Baking quality of 11 winter wheat varieties was studied at the Jõgeva Plant Breeding Institute during 5 years (2005–2009). Protein content, farinograph absorption, dough stability time and loaf volume were examined in this study. The varieties were divided into clusters according to the average value of quality characteristics and coefficient of variation. Ada, Tarso, Portal, Ramiro had high pr...