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Bread is the main food in providing energy and protein in the diet of Iranian society. Therefore, the consumed bread must be of good quality, and one of the effective factors in its quality is the consumed flour gluten quality and quantity, which unfortunately, these factors are not desirable for wheat produced in Iran. One of the ways to decrease this problem is to use enzymes in the bread production flour. In this research, the effects of adding glucose oxidase (GO) and trans glutaminase (TG) enzymes in amounts of 0 to 30 ppm, α-amylase (AM) in amounts of 0 to 50 ppm and xylanase (XA) in amounts of 0 to 100 ppm on rheological properties of the Barbary and Lavash bread dough were prepared and analyzed using the response surface method (RSM) and the properties of the resulting dough were studied by farinograph, Falling number and alveograph rheological tests. The results of statistical analysis using Design Expert software showed that in different amounts of TG and GO, increasing AM caused a decrease in falling number. AM and XA decreased the amount of water absorption based on farinograph, but their interaction was not significant. At high amounts of AM and TG, farinograph index (FQC) was at its highest value. The increase of AM decreased the P index of the alveogram, whereas, the increase of GO and XA when used individually increased this parameter. The interaction effect of the last two enzymes was also significant and the median value of both which decreased P index. In Barbary and Lavash bread, the values of TG and GO in the maximum amounts (30 ppm) and AM in the values of 16 and 23 ppm were the most effective. The effect of XA enzyme was not significant in Barbary bread, but 23 ppm of XA showed a positive effect in Lavash bread. [ABSTRACT FROM AUTHOR]

Dairy desserts are milk -based products that play an important role in maintaining the mankind diet because of their nutritional value. The aim of this study is to investigate the effect of adding millet flour on quality characteristics of dairy desserts based on rice flour. Desserts were produced using millet flour at different contents (0, 10, 20, 40 and 50%) and their physicochemical, textural and sensory properties were investigated. The results showed that desserts with millet flour had less moisture content and sugar, but more ash and fat content (p˂0.05). The acidity and pH of the dairy dessert samples were affected by the storage time and the amount of millet flour. With increasing time, the acidity of the product increased and pH decrease due to the prebiotic properties of millet flour, which provides the conditions for better growth and development of lactic acid bacteria. Millet flour decreased L * value, but indices a * and b * values increased significantly (p˂0.05). The results of texture tests showed that with increasing the concentration of millet flour, the texture properties (hardness, adhesion and resilience) of dairy desserts improve. Evaluation of sensory characteristics of the samples indicates that desserts with low and medium amounts of millet flour had the highest sensory acceptability amount. [ABSTRACT FROM AUTHOR]

In order to study the effect of the superabsorbent polymer and manure fertilizer on the baking characteristics of wheat cultivars under different water deficit conditions, an experiment was carried out in a factorial layout based on a randomized complete block design in three replications at Agricultural Research Center, West-Azerbaijan (Saatlo station) during 2017-2018 growing seasons. The factors included irrigation at two levels (normal and water stress), superabsorbent polymer: 200 kg ha-1, manure fertilizer: 40 tons ha-1, their dual application and control (non-application fertilizer), and wheat cultivars (Mihan, Heidari and Zarineh). The measured traits included grain yield, wheat grain moisture content, hectoliter weight, flour moisture content, ash content, glutenin, gliadin, dry gluten, gluten index, protein percent, Zeleny number, falling number and protein yield. The results of the analysis of variances showed that the effect of drought stress, superabsorbent and cultivar on the studied traits was significant. Grain yield, protein yield, flour moisture, glutenin, dry gluten, gelatin index and Zeleny number were decreased under drought stress conditions, but the falling number, grain protein and gliadin content were increased. Application of the superabsorbent polymer of chemical and manure fertilizer increased the grain yield, protein yield and gluten index. The highest grain yield (6636.77 kg ha-1) and protein yield (1093.79 kg ha-1), and the lowest hectoliter weight (75.81 kg/100 liters) were obtained from Mihan cultivar. The highest Zeleny number was obtained from the Zarineh cultivar (26.35%) under the conditions involving the dual application of the manure and superabsorbent and the Heidari cultivar (26.32%) with the application of the manure fertilizer. The highest falling number was obtained from Heidari (461.50 seconds). The lowest falling number was obtained from Zarineh (443.73 seconds). The highest correlation was observed between glutenin and gluten indexes (0.97**). To mitigating the reduction of grain and protein yield under drought stress and improve the baking characteristics, such as dry gluten, falling number, glutenin and gluten index, in wheat cultivars, the use of manure and superabsorbent could be effective.

In order to study the effect of the superabsorbent polymer and manure fertilizer on the baking characteristics of wheat cultivars under different water deficit conditions, an experiment was carried out in a factorial layout based on a randomized complete block design in three replications at Agricultural Research Center, West-Azerbaijan (Saatlo station) during 2017- 2018 growing seasons. The factors included irrigation at two levels (normal and water stress), superabsorbent polymer: 200 kg ha-1, manure fertilizer: 40 tons ha-1, their dual application and control (non-application fertilizer), and wheat cultivars (Mihan, Heidari and Zarineh). The measured traits included grain yield, wheat grain moisture content, hectoliter weight, flour moisture content, ash content, glutenin, gliadin, dry gluten, gluten index, protein percent, Zeleny number, falling number and protein yield. The results of the analysis of variances showed that the effect of drought stress, superabsorbent and cultivar on the studied traits was significant. Grain yield, protein yield, flour moisture, glutenin, dry gluten, gelatin index and Zeleny number were decreased under drought stress conditions, but the falling number, grain protein and gliadin content were increased. Application of the superabsorbent polymer of chemical and manure fertilizer increased the grain yield, protein yield and gluten index. The highest grain yield (6636.77 kg ha-1) and protein yield (1093.79 kg ha-1), and the lowest hectoliter weight (75.81 kg/100 liters) were obtained from Mihan cultivar. The highest Zeleny number was obtained from the Zarineh cultivar (26.35%) under the conditions involving the dual application of the manure and superabsorbent and the Heidari cultivar (26.32%) with the application of the manure fertilizer. The highest falling number was obtained from Heidari (461.50 seconds). The lowest falling number was obtained from Zarineh (443.73 seconds). The highest correlation was observed between glutenin and gluten indexes (0.97**). To mitigating the reduction of grain and protein yield under drought stress and improve the baking characteristics, such as dry gluten, falling number, glutenin and gluten index, in wheat cultivars, the use of manure and superabsorbent could be effective. [ABSTRACT FROM AUTHOR]

To prepare of desirable cereal products with low waste, the wheat flour should have good quality. In this research, improve the quality of wheat flour by determination of mixing ratio of Morvarid (Kordkoy area)and imported Bezostaya wheat varieties to determine the use in bakery industries was investigated. At first,chemical characteristics of flour produced from Morvarid and Bezostaya varieties in cluding moisture,ash,protein,wet gluten andfalling numberare measured.Then, by adding the Bezostaya to Morvaridvarietyat 15 and 30 percent (w/w wheat) the flour samples are prepared. Inthe next step,chemical characteristics of these samples are deter mined and compared by national standard value in Iran. Theresult indicated that increasing Bezostaya variety to Morvarid from 15 to 30 percent, the proteinand wetgluten content inthe flour is increased.Moisture, ash and protein of allsamples were confirmed withacceptablelimitof national standard in Iran, but confectionery flour of Bezostaya wasn't confirmed. Also, significant difference (P<0.05) was seenin the falling number of produced flour which was higher than the limit of national standard of Iran. Regarding to content of moisture, ash, proteinand wet gluten, the sample with 30 percent Bezostaya was offered as the best treatment to use in bakery and confectionery product. [ABSTRACT FROM AUTHOR]

To prepare of desirable cereal products with low waste, the wheat flour should have good quality. In this research, improve the quality of wheat flour by determination of mixing ratio of Morvarid (Kordkoy area)and imported Bezostaya wheat varieties to determine the use in bakery industries was investigated.At first,chemicalcharacteristicsof flour produced fromMorvarid and Bezostaya varietiesincluding moisture,ash,protein,wet gluten andfalling numberare measured.Then, by adding theBezostaya to Morvaridvarietyat 15 and 30 percent (w/w wheat) the flour samples are prepared. Inthe next step,chemicalcharacteristicsof these samples are determined and compared by national standard value in Iran. Theresult indicated that increasing Bezostayavariety to Morvarid from 15 to 30 percent,the proteinand wetgluten content inthe flour is increased.Moisture, ash and protein of allsamples wereconfirmed withacceptablelimitof nationalstandard in Iran, but confectionery flour of Bezostayawasn'tconfirmed.Also, significant difference (P<0.05) was seenin the falling number of produced flour whichwas higher than the limit of national standard of Iran.Regarding to content of moisture,ash,proteinand wet gluten,the sample with 30 percent Bezostaya was offered as the best treatment to use in bakery and confectionery product. [ABSTRACT FROM AUTHOR]