non- alcoholic malt drinks are popular in many countries including muslim countries. in iran, these drinks are prepared in a manner similar to beer, but without fermentation and are generally produced using barley malt. in this study, malt drinks with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of barley to oat malts, the latter obtained under optimum conditions in terms of its enzymes activ...

Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drast...

Background and Objectives: Nowadays corn flakes are the most common form of breakfast cereals however, their vitamins are declined during the baking process. In this research, production of fortified corn flakes by Lactobacillus plantarum and L. reuteri, as well as incorporation of oat and malt fiber as prebiotics have been studied. Materials and Methods: Plackett-Burman statistical design was...

background and objectives: nowadays corn flakes are the most common form of breakfast cereals however, their vitamins are declined during the baking process. in this research, production of fortified corn flakes by lactobacillus plantarum and l. reuteri, as well as incorporation of oat and malt fiber as prebiotics have been studied. materials and methods: plackett-burman statistical design was ...

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such a...

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...

During 2008, the presence of Paecilomyces species was studied in fields in Fars province. Soil samples were collected from 0–20 cm depth. The isolates were recovered using a soil dilution plate method directly from soil. Isolation was performed from soil using malt extract agar, rice agar, oat-meal agar and potato dextrose agar. Anamorphic characteristics such as morphology of conidiophores, ph...