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  • 1
    Electronic Resource
    Electronic Resource
    Functional (Breadmaking) and Compositional Characteristics of Iranian Flat Breads (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bread is the main staple for most Iranians. Five main breads and their fermented and unfermented doughs were prepared and analyzed for protein, ash, ether extract, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF) and amino acid profiles. Ether extract decreased and CF, NDF, and ADF increased as a result of all five baking procedures. In addition, baking decreased lysine for the five breads. Chemical scores of amino acid profiles indicated that in the bread made with lower extraction flours (barbari, lavash and taftoon), lysine, isoleucine and threonine were the first, second and third limiting amino acids respectively. With higher extraction flours (sangak and village) isoleucine was as often the first limiting amino acid as lysine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12747.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Protein Quality Characteristics of Iranian Flat Breads (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein quality of five different types of Iranian flat breads (barbari, lavash, taftoon, sangak and village) and their corresponding unfermented and fermented doughs was assessed by the Protein Efficiency Ratio (PER) assay method. With one exception, the diet intakes of rats increased steadily with the extraction rate of flour used to make breads or doughs. Intakes were significantly (P 〈 0.05) higher on sangak and village breads (and doughs) as compared to the other three types of breads (and doughs). Results showed that PER of breads and doughs gradually increased with the extraction rate of the flour used. The process of baking (breads compared with doughs) lowered the PER value of all breads. The effect of fermentation on PER values was not significant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10152.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water at 2-hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 15% levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03877.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Iranian Flat Breads: Relative Bioavailability of Zinc (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of flour extraction rate, type and length of fermentation and baking conditions on relative bioavailability of zinc of five distinctly different Iranian flat breads and their unfermented doughs, was determined using weanling rats fed low (5.5 ppm) levels of dietary zinc. When breads rather than unfermented doughs were used for preparation of diets, with one exception, bioavailability of Zn significantly (P 〈 0.05) improved. Rats on the barbari-bread-based diet showed the highest weight gain and femur zinc content. There was no significant difference in weight gain among rats on dough-based diets. High correlation of weight gain and femur zinc with feed intake and low or no correlation with fiber or Zn:phytate molar ratio of the diets was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14800.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Germination and Dietary Calcium on Zinc Bioavailability from Peas (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bioavailability of zinc was determined by rat weight gain and tibia Zn response from whole pea sprouts (WPS), heat treated peas (HTP) and purified diets (PD1 and 2) supplemented with Zn and phytate for similar phytate/Zn molar ratios (phy/Zn). With diets adequate Ca (0.75%), weight gains from WPS (phy/Zn = 24) and HTP (phy/Zn = 39) were equivalent or better to a nonphytate control (NPC). Tibia Zn decreased in order from: NPC, WPS, PD1, HTP and PD2. At the 1.5% Ca level reduced growth responses from WPS and HTP indicated interaction between Ca and phytate. Zn availability from peas may be superior to that from grains and other legumes previously reported. The decreased phytate and increased phytase resulting from germination may explain the enhanced responses from pea sprouts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12487.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Soda Leavening on Phytic Acid Content and Physical Characteristics of Middle Eastern Breads (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of soda (sodium bicarbonate) as a leavening agent on pH, phytic acid hydrolysis and physical quality of a fermentation model system and two popular Middle Eastern breads, Iranian taftoon and Pakistani naan (Arabic) were studied. Supplementing 0.2 and 0.4% soda invariably decreased phytic acid hydrolysis. In sour starter supplemented dough, phytic acid was reduced by 82% after 3 hr. However, when 0.4% soda and sour starter were added loss of phytic acid did not exceed 29%. Supplementing soda in taftoon and naan bread formula significantly lowered phytic acid hydrolysis during fermentation. Soda had no apparent improvement on physical quality of breads but increased the dough water absorption and lengthened the mixing time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05053.x
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    Paper (German National Licenses)
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