this research studied the addition of hull-less barley and wheat malt flour on the qualitative parameters of semi-voluminous bread (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). a completely randomized design was used with 3 treatments (control, use of malted wheat, use of barley flour) in 4 replications. a sensory evaluation and the ...

Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 1, 2 and 4 days to obtain 1-, 2and 4day-old malts. About 1% of sorghum malt was added to sorghum flour. The mixtures were incubated at 30 C with shaking for 30, 60, 90 and 120 min. Phytic acid and tannin contents and minerals o extractability (as an index for minerals bioavaliability) were assayed for all treatments. The result...

Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked ma...

alpha-amylase activity of wheat flour is one of the important factors to determine its suitability for baguette bread making. in this study, setareh flour (81% extraction rate) was procured from six flourmills situated in six climatically different provinces. ph, moisture, ash, wet gluten and alpha-amylase activity tests were applied on flour samples and showed that the alpha-amylase activity i...

The article presents data on the effect of additives pre-processed powder from plant raw materials structure yeast dough. Inthe activityof malt rye, wheat, barley "Elf" variety, soybeans, peas and triticale, depending different concentrations substrate. Two important characteristics are obtained – Michaelis constant dependence reaction rate concentration substratea. Studies amylolytic activity ...

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 ...

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these commercial enzyme added to bread wheat flour in a level that provides the same amylolytic activity their effects on quality investigated. The germination process significantly increased but also caused significant cha...

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...

The aim of this study was to investigate a novel composite flour containing one the old Sicilian wheat landraces called Maiorca and resultant biscuits. In study, effect replacing soft with malt commercial at different percentages (5, 10, 15%) on color intensity, formation acrylamide, descriptive sensory analysis evaluated. Sensory revealed that biscuit sample 5% most appreciated by panelists. E...