the effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. color analyze (l*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in...

effect of sucrose replacement with date syrup powder on physiochemical properties of sponge cake such as specific gravity, volume, apparent density, solid density, porosity, symmetry, moisture content, water activity, crust color and textural firmness was studied. batter specific gravity of the control sample was higher than that of other samples. sucrose replacement with 100% of date syrup pow...

Various neural network models were developed to establish the relationship between tin temperature profiles and bread quality. The best model was composed of 6 input neurons, 6 first hidden layer neurons, 4 second hidden layer neurons and 4 output neurons with Log-sigmoid transfer functions. During verification, the correlation coefficient and mean square error were 0.9356 and 53.9229 respectiv...

White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristi...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

Mapping the distribution and extent of major terrain types on a planet's surface helps to constrain the origin and evolution of its crust. Together, MESSENGER and Mariner 10 observations of Mercury now provide a near-global look at the planet, revealing lateral and vertical heterogeneities in the color and thus composition of Mercury's crust. Smooth plains cover approximately 40% of the surface...

rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. the main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 µm) and its quantity (0, 5, 10, 15 and 20%) on the quality of bat...

Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest wate...