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Full-Text Articles in Food Science
Some Middle Eastern Breads, Their Characteristics And Their Production, Shirin Pourafshar, Padmanaban Krishnan, Kurt A. Rosentrater
Some Middle Eastern Breads, Their Characteristics And Their Production, Shirin Pourafshar, Padmanaban Krishnan, Kurt A. Rosentrater
Kurt A. Rosentrater
In Middle Eastern countries, there are many traditional products which are made from wheat; bread is the most important one, and it is eaten with almost every kind of food. The goals of this study are to 1) in general, review major types of breads in the Middle East, and 2) specifically discuss Iranian breads. There are four major Iranian flat breads; all of these are fundamentally the same, and the dough in all of them consists of water, yeast, baking powder, and wheat flour, but they also have some ingredients which are specific to each product. The first of …
Predicting Stability Of Distiller’S Wet Grains (Dwg) With Color Analysis, R. M. Lehman, Kurt A. Rosentrater
Predicting Stability Of Distiller’S Wet Grains (Dwg) With Color Analysis, R. M. Lehman, Kurt A. Rosentrater
Kurt A. Rosentrater
Distiller’s wet grain (DWG) is one of the coproducts from the fuel ethanol industry. Although many studies have investigated the nutritional properties of DWG, little work has investigated the storability and shelf life for these feed products or how to measure these quantities. The objectives of this research were to measure the development of microorganisms and their respiration over time in freshly produced DWG and to determine if there was a quantitative relationship between these microbiological parameters and a more easily measured physical property, DWG color. The numbers of aerobic heterotrophic bacteria, molds and yeasts, and carbon dioxide generated by …