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...

A fast and simple modified QuEChERS (quick, easy, cheap, rugged and safe) extraction method based on spiked calibration curves and direct sample introduction was developed for determination of Benzo [a] pyrene (BaP) in bread by gas chromatography-mass spectrometry single quadrupole selected ion monitoring (GC/MS-SQ-SIM). Sample preparation includes: extraction of BaP into acetone followed by cl...

Evaluation of kinetic model aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough

A fast and simple modified QuEChERS extraction method was developed for determination of Benzo[a]pyrene (BaP) in 137 traditional (Sangak), semi-industrial (Sangak) and industrial bread samples using spiked calibration curves by GC/MS. Sample preparation includes extraction of BaP into acetone followed by cleanup with dispersive solid phase extraction. The limit of detection and limit of quantif...

In present study, spray-dried sourdough was produced using a pilot scale spray dryer and the physico-chemical and microbial characteristics of the obtained sourdough powder were investigated. The application of the spray-dried sourdough at different levels (3%, 6%, 9% and 15%) in breadmaking was also evaluated. Bulk density, wettability and suspensibility of the sourdough powder were 0.6 g/cm(3...

BACKGROUND Consistency, backing process and content differences could influence cariogenic potential of foods. The aim was to compare plaque pH changes following consumption of two types of bread with different physical characteristics. METHODS In this clinical trial, interproximal plaque pH of 10 volunteers with high risk of dental caries (saliva Streptococcus mutans > 10(5), high dental car...

Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-for...

the best ph for getting millard reaction started and acrylamide formation ranges 7 to 8. ph below the range slows the reaction speed down and the resultant acrylamide formation delayed. this research assess how acetic acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in sangak bread [an ir...

This study aims to find out how the characteristic steps of sarong based science learning media (SBSLM) improve entrepreunership inorganic chemistry materials, feasibility and effectiveness materials for students. The type research used is Research Development (R&D). model consists (Analysis, design, development, implementation, evaluation). results are from characteristics by 78.13% 92% wi...