The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.
Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by incorporating probiotic microorganisms; those have healthful advantages for host when consumed in an appropriate viable number in food products. Probiotic dairy products have stepped to the market and are being commercially produced under various brand names. In addition, these products are legislatively obliged to be labeled for the microorganisms contained. Therefore, identification and enumeration of their microorganisms are a cause of concern. Several culture-dependent methods have been introduced and used to identify the microorganisms, in which the researchers have experienced multiple difficulties. Thereby, molecular approaches were present as an alternative, offering advantages such as accuracy, sensitivity, specificity, and speed. This article reviews the molecular approaches employed for identification and enumeration of probiotics in fermented milk products.
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