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Triticale flour was evaluated as a partial substitute for wheat flour in Egyptian balady bread and biscuit production. Effects of chemical, rheological and baking properties of wheat and triticale flours on bread and biscuit quality were examined. Wheat flour was partially replaced by triticale flour at ratios of 20, 30, 40, and 50%. Water absorption, mixing tolerance index and dough weakening increased...
Two PCR-based methods for identification of emetic toxin producing Bacillus cereus strains were developed. The first set of primers cesBF and cesBR allowed for the amplification of cesBI 838 bp long fragment of cereulide biosynthesis operon for cereulide producing strains, or 421 bp long fragment of nonribosomal peptide synthetase (nrps) for emetic toxin non producing strains. Detection of both genes...
The effect of addition of single (shWPI) and double-heated whey proteins polymers (dhWPI) to set yoghurts and its influence on the rheological properties was investigated. The hardness of set yoghurt was investigated by TA-XT2i Texture Analyser. The yoghurt fermentation process was monitored by the oscillatory rheometer for 4 h at 43°C and next cooling to 4°C and stored for 3 h. The gelation of yoghurt...
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