a. abdollahzadeh

Functional foods capable of improving the health and decreasing the risk of disease contain the compounds with biological activity. Adding these compounds to human diet would be associated with a great change in food Industries. Pasta, as a healthy and valuable food, is used by many segments of the society. The present study was conducted to evaluate the effect of adding 1%, 2.5% and 5% Inulin on rheological properties of pasta dough including water absorption, dough development time, stability, dough softening and farinograph quality number (FQN) with Farinograph, energy, resistance to extension, extensibility and ratio number with Extensograph instrument, tenacity (P), extensibility (L), swelling index (G), deformation energy (W), configuration ratio (P/L) and elasticity index (Ie) with Alveograph instrument, ash and protein content of pasta dough with standard method carried out in randomized complete block design with 4 replications. The results showed that by increasing the amount of Inulin, the dough development time, dough stability and Farinograph quality number decreased while the water absorption and dough softening increased. Also in Extensograph, energy, resistance to extension, dough elasticity and ratio number were decreased. The swelling index and the extensibility of Alveograph increased by increasing the amount of Inulin but other parameters decreased. Additional of Inulin (5%) had no significant effect on protein and ash content. 1% and 2.5% Inulin addition were generally selected as the optimum treatment because of a lesser effect on the rheological properties of dough. The treatment of 2.5% suggested as the best amount of inulin which can be added to pasta dough.

This study represents phylogenetic analyses of nrDNA ITS for 62 accessions of 55 Salix species and two Populus species as outgroups using maximum parsimony and Bayesian methods. A subset of 14 species of Salix sampled for nrDNA ITS was included in a phylogenetic analysis using trnL-F region. The resulting nrDNA ITS phylogeny revealed that all five currently recognized Salix subgenera except the monotypic subgenus Longifoliae are not monophyletic. Likewise, most of Salix sections are not monophyletic. The analysis showed that Salix humboldtiana, native to South America and Mexico, positioned at the base of the tree as sister to the remaining Salix species. The Iranian Salix species are scattered across the tree. Several polymorphic nucleotide sites of nrDNA ITS were detected for Salix zygostemon, S. acmophylla and S. elymaitica. This indicates that these taxa may have a hybrid origin. In the case of Salix zygostemon, trnL-F data showed that it was nested a polytomy containing S. cinerea and S. elbursensis. While on the nrDNA tree, its position is unclear. Meanwhile, the data suggested that Salix may have been originated in warm temperate regions of the new world and then diversified in both warm and cold temperate regions of northern hemisphere.

Lots of investigation has been done in order to increase wheat yield per acre in Iran, but there is not enough study about quality of produced wheat. Bread quality in Iran has been deteriorated in recent years, mostly due to employing wheat flours of low quality. Thus the present study was conducted to find the chemical and rheological properties of four bread wheat cultivars (Omid, Rosshan, Golestani and “Kal”) produced in Sabzavar region. The results indicated that the quantity and quality of “Kal” wheat gluten are more desirable in comparison to the other varieties. The rheological experiment results indicated that the Omid wheat flour is the best regarding the dough resistance coefficient and alfa amylase activity. The alfa amylase activity of all flours was low. Appropriate time for fermentation of bread dough for all flours was 75 to 90 minutes. Mixture of one to ten ratio of Roshan and Omid flour produced bread with better quality. The results also indicated that the rheological properties of “Kal” flour dough such as mixing resistance, breaking point resistance and valorimeter value are acceptable. The bakery properties of “Kal” flour is better than Rosham flour. The “Kal” variety of wheat is the same as Roshan variety and the only difference between them is the region of production and farming conditions. It shows that farming condition is one of the important factors affecting bread wheat quality.

The quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effects of ascorbic acid at three levels (20, 40 and 60 ppm flour basis) and esters of mono- and diglycerides at three levels (0.5, 1.0 and 1.5 percent) on the dough baking and bread quality were measured. The Taftoon bread was baked in a semi-traditional oven. Loaves of bread were scored after baking and also on the first and second days of storage at room temperature. Analysis of variances indicated that ascorbic acid and mono- and diglycerides have significant effects on the improvement of the rheological properties of dough. However, ascorbic acid had higher effects than mono- and diglycerides. The results of the tests showed that dough resistance to mixing and tensile stress increased with addition of the improvers. Both improvers used in this experiment have an anti-stabling effect on bread. However, the ascorbic acid effect is much less than that of mono- and diglyceride. The low concentration of 0.5 percent of mono- and diglyceride and 60 ppm of ascorbic acid with flours of moderate protein contents (10-11%) resulted in good quality Taftoon bread with good organoleptic and tearing qualities after two days.