The aim of this work was to evaluate the effect addition (0.5 %, 1 % and 1.5 %) vegetable oils (pumpkin, rapeseed sunflower oil) on technological quality (rheological properties dough, bakery indicators experiment) wheat dough subsequently bread. flour type T 650 used as a base also control. In determined dry matter 86.65 %. By determining (crude protein content, falling number, starch ash titr...

The genotype and environment interaction influences the selection criteria of sorghum (Sorghum bicolor) genotypes. Eight sweet sorghum genotypes were evaluated at five different locations in two growing seasons of 2014. The aim was to determine the interaction between genotype and environment on cane, juice, and ethanol yield and to identify best genotypes for bioethanol production in Kenya. Th...

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Sacch...

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

In order to improve the biological value of bakery products and consumer properties new products, there are used technological additives functional ingredients, which include bioactivated hulless oats. The purpose current work was estimate physical, rheological, baking parameters dough mixtures obtained by mixing oat flour (wholemeal from grain) with high-quality premium wheat according farinog...

The grass-legume mixture formulation is an important criterion to improve biomass availability with improved balance of the nutritive components. objective ofthis reseach was determine yield and forage quality traits (green fodder yield, dry matter yield) chemical composition (protein, fibre mineral contents) field pea (Pisum sativum) oat (Avena sativa) their mixtures under subtropical conditio...

The present study was carried out to determine the relationship between physiological characteristics with grain yield (GY) in barley cultivars. In this study, significant differences were found varieties (p ≤ 0.01 or p 0.05) all characteristics, except GS77 (late milk formation) period Normalized Difference Vegetation Index (NDVI). While Erciyes, Çatalhüyük, Asutay and Aydanhanım cultivars hig...

Relevant final product quality factors for chicken meat burgers after frying and during consumption are for instance shape, shrinkage and bite. These parameters are not only determined by meat composition but also by the different processing steps. The interacting effects of process conditions and meat composition are extremely important for defining the final product properties. In the present...

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...