Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...

ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

The current study explored the elaborative retrieval hypothesis as an explanation for the testing effect: the tendency for a memory test to enhance retention more than restudying. In particular, the retrieval process during testing may activate elaborative information related to the target response, thereby increasing the chances that activation of any of this information will facilitate later ...

abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

in this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and ph), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, then the qualitative characteristics (nutritional value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on physicochemical, microbial, sensory characteristics toast bread, well phenol content activity. In this regard, 0.1, 0.3, 0.5% EPE were used in bread doughs quality breads assessed. The with showed highest phenolic (24.02 mgGAE/g.d.m) activity (59.03%). These amounts 12...

Spread is a type of condiment that can be used while eating bread, toast, biscuits, chapatti, and other similar foods. There are so many dairy plant-based spreads available in the market. In like butter, cheese, paneer, chhana made. In-plant-based spread jams jellies included. Sweet have become mainstay people's diets, driving up demand. Jams, marmalades, jellies, chocolate spreads, honey, nut-...