جستجوی مقالات مرتبط با کلیدواژه « نان » در نشریات گروه « کشاورزی »

In this research, the production of Lavash bread enriched with pumpkin seed powder and its physicochemical properties were investigated. Independent variables include different concentrations mouseout="msoComment Hide  onmouseover="msoCommentShow('_anchor_1','_com_1')">[mh1]  of pumpkin seed powder (2.5, 5, 7.5, and 10 grams per kilogram of flour) and storage time during one week according to the statistical design table, and dependent variables include pH, acidity, water absorption, percentage Protein, ash, fat, sugar, zeleny, gluten and gluten index were. All experiments were done in three replicates (n=3) with completely random sampling. Data analysis was done using Design Expert13 software. The results of the tests showed that in this research all the answers were significant (p<0.05). An increase in pH from 6.26 to 6.29 and a decrease in flour acidity from 2.6 to 1.6 were observed. In addition, the increase in the use of the enrichment agent caused changes in water absorption from 127.1 to 127.8 percent, protein from 1.371 to 1.377, ash from 1.031 to 1.041, fat from 1.029 to 026. 1, sugar from 0.24 to 0.31, Zeleny index from 89.2 to 89, wet gluten from 29.1 to 32.7, gluten index from 81 to 83 in flour (p<0.05) . Also, the mutual effects of the amount of pumpkin seed powder and storage time on the amount of protein, fat and sugar of bread showed a significant difference, which caused an increase in fat and protein and a decrease in sugar. The overall results showed that the use of pumpkin seed powder significantly improved most of the physical and chemical quality parameters of enriched Lavash flour and bread. It was also found that the use of pumpkin seed powder as a relatively cheap and efficient source can be used to produce quality bread with nutritional value and desirable physicochemical properties.

 Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina (Spirulina platensis) is a species with high nutritional value. About 60% to 70% of the dry weight (Spirulina platensis) is protein, which has all the essential amino acids. This is a cyanobacterial microalga that is cultivated all over the world and used as a supplement in the human diet in the form of tablets, powder and cookies, bread, salad and soup. Several studies have been conducted in the field of investigating the effect of microalgae addition in food products. The purpose of the current research was to investigate the effect of this microalgae powder on sensory, physical, protein and iron properties of three different products of bulk bread, cake and layered sweets with different formulations.

 Spirulina microalgae dry powder in 0.25%, 0.5%, 0.75%, 1% and 1.25% was added to the formula of three products: bulk bread, layered pastry, and cake. From each product, a sample without microalgae powder was also prepared and considered as a control. The treatments were evaluated in terms of sensory, color, texture, protein and iron content. Sensory evaluation was carried out by 30 panelists using 7 hedonic points to evaluate the color, flavor, texture, smell and overall acceptance. The color of the surface of the samples was done with a Minolta Chroma Meter (CR-300 Minolta Japan). The results calculated based on L* (whiteness/darkness), a*(redness/greenness) and b*(blueness/yellowness). Hardness of samples was measured with Texture Analyzer TA-XT2 (Stable Micro Systems, Surrey, England) and P/0.5 cylindrical probe (12.5 mm diameter) with 30 kg load cell. Protein of the samples was measured by Kjeldahl method and the amount of iron was measured according to the standard method of AOAC 999.11. All analyses were performed in three repetitions and one-way ANOVA and Tukey's test were used to compare the means.

 The results showed that the behavior of spirulina microalgae in changing the characteristics of the three products is different, and this difference is especially significant in sensory characteristics. The addition of spirulina microalgae increased the amount of protein and iron in different treatments. This increase for protein in bread, cake and sweets was about 1, 0.6 and 1.2 percent, respectively. Also, the amount of iron in treatments containing microalgae in bread, cake, and layered sweets was 4, 5, and 3 mg/kg, respectively. Spirulina microalgae is basically known as an aquatic plant with high protein and iron. The microalgae used in this research contained a high amount of protein (67.97%) and 29.5 mg/100 grams of iron, so adding this microalga to the samples increased the amount of protein and iron. Sensory evaluation of the samples showed that all three products had an acceptable acceptance score. However, in comparison among the three products of bread, cake and layered sweets, bread had a lower score than the other two products. The instrumental analysis of L*, a*, b* color indices showed that the increase of spirulina caused green color in the treatments and this color change is more significant in the bread sample. Also, the results of texture analysis showed that the addition of spirulina reduces the hardness of samples containing spirulina. It can be concluded that spirulina microalgae can be used to improve texture, color, and also increase the amount of protein and iron in products.

Baking bread is one of the most important stages of bread preparation. The purpose of this research is to investigate the effect of bread baking substrate to improve the quality of produced bread. In this research, the cast iron substrate was used as a reference surface and two ceramic and clay coatings were applied on the cast iron surface for comparison. In order to check the properties of coatings, microstructure, microhardness, hardness measurement, thickness measurement, and thermal shock tests were performed, and finally, the quality of the resulting bread was evaluated according to texture evaluation criteria, staleness test, measurement of heavy metals and sensory evaluation. To analyze the data, ANOVA was used to compare the mean and Duncan's test was used to group the treatments. Based on the conducted studies, it was found that the use of clay and ceramics as a coating on the cast iron substrate, with the protection mechanism of pollution transfer, reduces the transfer of chemical pollution of heavy metals to bread. The highest number of heavy metals including lead 0.565 µg/kg, cadmium 0.023 µg/kg and iron 4.470 mg/kg was obtained in bread produced in cast iron bed. The highest number of heavy metals was obtained in bread produced in cast iron bed and the lowest number of heavy metals was obtained in bread baked in ceramic bed. The samples baked on the cast iron bed had less hardness than the samples baked on the clay and ceramic bed. From the sensory point of view, the highest score for bread baked in a ceramic bed was 4.900 and the lowest score for bread baked in a clay bed was 3.126.

Although millet flour lacks gluten, however it is a rich source of protein, amino acids, energy, vitamins and nutritional ingredients in comparing with other cereal grains. In addition, it is overfilled of dietary fibers, phytochemical materials and micronutrients as well. In current research the effect of millet and wheat flour combinations in bread making was evaluated at different percentages of substitutions (10, 30 and 50 %). Baking properties of different bread samples were evaluated and related parameters with bread quality including volume, height, textural attributes (hardness, adhesiveness and cohesiveness), bread color and sensorial characteristic analyzed and compared with control bread. Results revealed that height and volume decreased but bread hardness increased with increase in substitution level. Color indices decreased for crust; however similar behavior was not observed for crumb. Interesting results observed by sensorial analysis. Total acceptance was higher in comparison with control bread due to different texture and taste. But this total acceptance decreased with substitution. The results of current research revealed high potential of millet flour for further usage in different food formulation.

Bread is one of  the most important foods based on the wheat  that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing  some of the necessary nutrients of  the people. this study aimed to examine  the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and  sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were  performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation  made  moisture content, specific volume and overall acceptance  increase  and  a* decreased. Also the effect of sugar beet pulp on b* was less than  sourdough and time and sourdough  had more  effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.

Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was used to improve rheological characteristics of dough and technological and organoleptic properties of Barbari bread (traditional Iranian bread). The effects of nanogel-reinforced hydrogel (at 0, 5, and 10% levels (flour basis)) with and without CUR on Barbari bread quality were investigated. The rheological properties of dough were evaluated by farinograph and extensograph analysis. The results showed that water absorption, consistency, energy and extensibility of dough increased with addition of composite hydrogels, while degree of softening 10 min after beginning reduced. Addition of hydrogel increased specific volume, porosity and hardness of the bread. The crumb lightness of CUR-composite hydrogel increased (75.51±0.06) in compared to control (69.19±0.07). Presence of 10% hydrogel </strong>composite significantly increased (a*) parameter of crust (9.96±0.13) (P</em><0.05). The enthalpy and endothermic peak temperature reduced due to incorporation of 10% (w/w) CUR-composite in bread. The results showed the addition of 10% CUR-composite improved the organoleptic properties of the bread and its shelf life.

Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour

This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris orientalis). The root extract of Berberis vulgaris asperma showed the highest amount of total phenol and antioxidant activity. After measuring minimum inhibition concentration, the stem extract of Berberis vulgaris orientalis and the root extract of Berberis vulgaris asperma were selected as the best extract with a high level of antimicrobial activity. Also, the root extract of Berberis vulgaris asperma could effectively prevent fungal and bacterial growth in a concentration of 600 and 750 ppm. Moreover, bread containing 600 ppm of Berberis vulgaris asperma root extract showed the highest level of overall acceptability and oxidative stability. According to the results, Berberis vulgaris asperma root extract was the best extract among the studied samples and the concentration of 600 ppm was the best level for enriching bread and producing functional bread with extended shelf life.

Bread staling makes it unacceptable. Malt extract is high in nutrients, fiber and B1 and B2 vitamins, which is difficult to apply due to its high adhesion and potential for microbial contamination in food products. Spray drying is a way to increase the stability and easy application of sugar-rich food ingredients in food products. The aim of this study was to produce malt extract powder using maltodextrin, WPC and their combination and investigation of the physical properties of the produced powder. Then, the effect of using malt extract and its powder on different levels (2.5, 5, 7.5, and 10%) on the sensory, qualitative and staling properties of bread during storage was evaluated. The results showed that use of combination of maltodextrin and WPC significantly increased the powder production efficiency (58%) and resulted in good solubility and moisture absorption. Using malt extract and its powder in level of 7.5% resulted in a significant increase in the bread volume and height, while the L * decreased significantly. Adding 10% malt extract and its powder (containing maltodextrin and WPC as carrier, in ratio of 1:1) increased the bread moisture content up to 37.5% and 34.53%, respectively, and had a significant effect on delaying staling during the storage period. Evaluation of sensory characteristics showed that the highest overall acceptability score belongs to samples containing 5 and 7.5% malt extract powder and 5% malt extract. Therefore, using malt extract and its powder up to 5% is a useful economical strategy in producing high-quality bread with desirable sensory properties.

Celiac is an immune-mediated disease where genetically predisposed individuals exhibit intolerance to peptides released from wheat gluten. Patients with celiac disease are unable to consume the foodstuffs containing gluten. As a result, the production of gluten-free products has received extensive attention for researchers. In this study, production of traditional gluten-free bread as treatment control (50% corn flour + 50% rice flour), treatment 1 (35% rice flour + 35% corn flour + 10% wheat germ flour + 5% mung bean flour + 15% lentil germ flour), treatment 2 (20% rice flour + 20% corn flour + 25% wheat germ flour + 15% mung bean germ flour + 20% lentil germ flour), treatment 3 (5% rice flour + 5% corn flour + 35% wheat germ flour + 20% mung bean flour + 35% lentil flour) were studied. Statistical analysis of data obtained from moisture, fat, protein, total ash, salt, calcium, pH, sensory characteristics showed that replacing rice flour and corn flour with wheat germ flour, lentils, mung bean The desired effect had significant effect on all parameters tested (P < 0.05). Comparison of the treatments with the treatment control showed that treatment 3 had the highest amount of wheat germ, lentil and mung bean flour had the highest amount of fat, protein, calcium, pH, salt and the lowest amount of moisture and had the highest score in sensory analysis.

Bread has an important role especially in the nutrition of the low income population. Daily increased consumption of industrial breads has led to the use of different methods to fulfill the different deficiency of nutrients especially minerals in such breads. Minerals are necessary for different biological activities and their deficiencies lead to various physiological disorders in the human body. Fish protein concentrate is a rich source of minerlas. In this study, the effect of using different dietary inclusion levels of silver carp protein concentrate (SCPC), 0 (control), 2, 3 and 4 percent (in treatments A, B, C and D, respectively) on the mineral profiles of the toast bread including Ca, P, K, Na and Mg and trace elements such as Fe, Zn, Cu and Mn was studied through implementing a completely randomized design. Results showed that the highest and the lowest Ca levels in 100 g bread belonged to treatment D (118.44 mg) and control (45.77 mg), respectively. The highest and the lowest Zn levels in 100 g bread belonged to treatment D (2.77mg) and treatment B (1.84 mg), respectively. The levels of K, Na, Cu and Mn were significantly increased (P<0.05), when SCPC was added in the bread, whereas the levels of P and Mg were not changed. None of the organoleptic variables were changed in the enriched breads. In conclusion, by increased inclusion levels of SCPC, the levels of most minerals were substantially increased in the enriched breads. Due to the highest inclusion levels of useful minerals for the body in treatment D, this treatment is recommended for enrichment of various foods including pasta, biscuits etc. It is suggested to use more SCPC for the enrichment of industrial breads in the future.

In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of gluten-free of baguette. Incorporating QM from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, Fe+2 and Ca+2 content and decreased L* and b* values. Results of FAHP-TOPSIS method showed the chemical properties have a relatively higher importance compared to the physical properties of the product and the highest importance degree of product quality evaluation is for fiber content and antioxidant activity with a final weight of 0.271 and 0.239, respectively. Also, from the experts’ point of view and based on the sub-criteria, baguette containing 10% QM with a proximity index of 0.871 was selected as the best formulation.

Considering the health benefits of acorn and its effects on the digestive system, this study was conducted to introduce acorn or Persian oak fruit consumption, especially for people who suffer from digestive problems. In this study, acorn flour with different percentages (0, 6, 8, 10, 12 and 14) were added to wheat flour and then texture, sensory and chemical properties of the product were studied.  Results from penetration tests indicated that there were significant difference in samples with 14% acorn flour with other samples which can be related to reduction of the wheat protein content and increase acorn flour. Results  gained from stress relaxation tests showed that the control samples had significant differences with samples containing 8, 6, and 12 percent of acorn flour, and also the texture of the samples turned more dense and less flexibility as the percentage of acorn flour in bread samples were increased. Sensory test results showed that from the first day through sixth day all samples, except the sample with 14% acorn flour, were acceptable. On the eighth day, and from that day on, a part of samples lost their acceptability. The results of chemical analysis showed that with increase in acorn flour, the protein content, humidity and wet gluten content decreased, but the ash increased.

Hypertension is the result of angiotensin converting enzyme (ACE) activity in the vessel wall membrane. This enzyme converts angiotensin I to angiotensin II which results in vessel wall stiffness and an increase in blood pressure. Inhibition of ACE activity is a therapy for hypertension. In addition to synthetic inhibitors, some bioactive peptides (which are the products of protein proteolysis) have been identified as ACE inhibitors. Bread is a widely consumed bakery product all over the world. During dough fermentation, yeast proteases hydrolyze wheat flour proteins to prepare amino acid for cell growth. Natural cereal proteases are considered to be the other sources of protease. Proteolysis produces peptides in dough, which are bake-stable and have physiological effects on human body. Soy protein is a valuable plant protein, reported to be a source of peptides with ACE inhibitory activity and can be used to induce diversity in peptide species during dough fermentation. In this study, a completely randomized factorial design was created to evaluate the effect of the type of soy protein derivative, wheat flour substitution level and fermentation time on the ACE inhibitory activity of dough bioactive peptides.

Wheat flour was substituted with 3 soy protein derivatives, including soy protein isolate, extruded soy protein and soy protein hydrolysate at 5 and 10%. Moreover, fermentation time was adjusted at 30, 60 and 90 min. Dough aqueous extract was evaluated in terms of molecular weight distribution using SDS-PAGE technique. The extract was then filtered through 3KDa membrane to separate short-chain peptides (theoretically <30 amino acids). Peptide concentration was determined using UV absorbance difference. The peptide solution was tested for the degree of hydrolysis based on OPA complexation reaction and ACE inhibition activity using FAPGG as the reaction substrate at two peptide concentrations. The experiments were triplicated and data were analyzed by ANOVA and Fisher`s mean comparison test using MINITAB software.

Based on the SDS-PAGE pattern, it was observed that samples had a high level of low molecular weight peptides fraction were those enhanced with extruded soy proteins and soy protein hydrolysate. This results indicated that the addition of soy protein derivatives led to a higher content of short-chain peptides compared with wheat dough.  The results also showed that all the examined variables, i.e. the type of protein, substitution degree and fermentation time, significantly affected the degree of hydrolysis and ACE inhibition activity of the separated peptides. The maximum degree of hydrolysis was observed in samples with soy protein hydrolysate- which was expected to have greater peptides diversity. This might be the reason for the higher ACE inhibition activity observed for these samples. Addition of Soy protein extrudate resulted in a higher degree of hydrolysis compared with soy protein isolate revealing that the extrusion technique caused to increase the protein susceptibility to proteolysis during fermentation along with the higher content of broken amino acid chains. The higher wheat flour substitution level resulted in a higher degree of hydrolysis, while in the case of ACE inhibitory activity, it was not significant.  Overall, longer fermentation time increase the degree of hydrolysis, but led to lower ACE inhibition activity, probably due to active peptides hydrolysis. Wheat flour itself had a high level of ACE inhibition activity at the shortest fermentation time, compared with composite flours, while this activity was reduced at extended fermentation time. IC50 was the highest for the samples containing soy protein hydrolysate, surely a benefit from the initial proteolysis. In conclusion, the wheat flour substitution with 5% soy protein hydrolysate substitution,would lead to reasonable ACE inhibition activity and is suggested for bread formulation with hypertension lowering effect. It also needs more research to be done in order to evaluate substitution degrees lower than 5%, because it was observed that peptides diversity was more important than high hydrolysis degree. Overall, soy protein extrusion enhanced proteolysis and short-chain peptides production during fermentation which is a better option compared with isolated soy protein.

Members belonging to the genus Penicillium have a worldwide distribution and to date contains 359 accepted species divided among 25 sections, some of which have a considerable economic effect. The most important foodstuff which is the ecological nich of species of this genus is bread, as microbial decay agents, and citrus fruits, as postharvest pathogens. In this study, during winter 2018, spring and autumn 2019, samples were collected from infected citrus fruit (orange, tangerine, sour orange, lemon, lemon thistle, key lime, bergamot, grapefruit, bael, and kumquat) and various types of infested wheat bread from Shiraz (Iran). Species were identified based on morphological characteristics including microscopic (i.e.conidia dimensions, conidial ornamentation, phialide and metulae length, conidiophore width and ornamentation, and conidiophore branching pattern) as well as macroscopic features (including growth rate, obverse and reverse color of the colony, colony texture, and sporulation rate). Ten species were identified according to morphological features. Four species, including Penicillium italicum, P. ulaiense, P. digitatum,and P.discolor,belonging to sections Penicillium, Digitata, and Viridicata, were identified on citrus fruits and six species, including P. chrysogenum, P. atramentosum,P. polonicum, P. roqueforti, P. citrinum,and P.oxalicum, belonging to sections Chrysogena, Viridicata, Roqueforti, Citrina, and Lanata-Divaricata, were characterized from infested bread. Penicillium ulaiense and P. atramentosum are new for Iran mycobiota and it is the first world report of P.discolors as a citrus pathogen.

 Bread is an important part of the Iranian families' diet. Due to the ease of mold growth, especially Aspergillus flavus </em>on raw materials, it is possible to produce aflatoxin from these types of molds on the bread. The production of Mycotoxins in foods and feeds is a problem of major concern in all over the world. So, the most important microbial concern and challenge associated with bread are fungal infections and their toxins such as aflatoxins that include G2, B2, B1, and G1. There are several ways to reduce aflatoxin from foodstuffs including physical methods (cleaning, heating, radiation) chemical methods (chemical compounds, ozone gas) and biological methods (using bacteria, yeasts). Also, various studies have shown that the best and most reliable method for detoxification of contaminated foods with mycotoxins is the use of effective microbial species, such as Saccharomyces cerevisiae</em>, which is an essential ingredient in the formulation of breads. Saccharomyces cerevisiae</em>, also known as ‘’baker's yeast’’, is one of the most widely commercialized species and one of the effective adsorbent, rich in protein (40-45%), whose biological value is high and is also rich in vitamin B complex. This microorganism is used as active dry yeast in baking, which does not require refrigeration and had a longer shelf-life and better temperature tolerance than fresh yeast that would rise twice as fast, cutting down on baking time. The optimum temperature for growth of S. cerevisiae is 30–35 °C. With the respect that wheat in the silage during storage may be subjected to optimum temperature and humidity, conditions which is favorable for the growth of fungi and aflatoxin production in flour and bread, so S. cerevisiae can be used in baking for detoxification (via surface adsorption) and generating the carbon dioxide by the fermentation which is used as a leavening agent in bread and other baked goods. The leavening step is an essential stage in the fermentation of dough. S. cerevisiae does not only induce and increase the volume of dough through gas incorporation but helps creating the desired flavor and texture. Also, Saccharomyces cerevisiae</em> is used as a probiotic in humans and animals. Especially, a strain Saccharomyces cerevisiae var. boulardii </em>is industrially manufactured and clinically used as a medication. Investigations confirm that Saccharomyces cerevisiae var. boulardii</em> is effective in reducing the risk of antibiotic‐associated diarrhea in children and adults.
So, the aim of this project is to investigate the effect of traditional fermentation, conventional baking and IR baking methods on the rate of aflatoxin reduction in lavash bread.

In this research, the effect of instant yeast of bread was investigated on the reduction of aflatoxin during fermentation of Lavash bread dough at 28 Degree Centigrade for 1 hour. For this reason, 100 kg of flour with 100 kg of water, 2% salt and 1.5% yeast were mixed for about 5 minutes until became uniform dough, then fermented at 28˚ C </sup>for 1 hour Afterwards covered with a translucent cloth, and allowed secondary fermentation was occurred for 2 minutes and then followed by baking in the oven for 25 seconds at 200 degree centigrade as Iranian National Standard No. 5 procedure. Besides, the performance of the infrared Turbo wave device was compared to conventional method for reducing the amount of total aflatoxin during the baking of the lavash bread.

 The results showed that the amount of reduced total aflatoxin in the fermented samples was 87.4% compared to the control samples before fermentation. Also, the effect of Lavash bread baking methods by infrared and a traditional manner showed 90.33% and 89.95% on the reduction of the amount of total aflatoxin respectively. It can be interpreted that Saccharomyces cerevisiae</em> changes the structure of aflatoxin with its degrading enzymes such as acetyltransferase</em> and reduces its toxic properties. Also, due to the presence of beta-glucan and manan as the binding agents in the cell wall of Saccharomyces cerevisiae</em>; it is able to attach these kinds of toxin molecules to its cell wall and block them. Also, yeast can be effective in adsorption the aflatoxins to its cell wall which in the baking stage, due to the denaturation of yeast cell-wall proteins, the absorbed toxins on the yeast cell surface decomposed and destroyed under the heating action.

 It can be concluded that fermentation is a necessary stage in the production of breads to create a good quality from the point of good texture, organoleptic concern, extending the shelf life of food product and ensures the safety of the bread and health of consumers. Because fermented bakery product has shown that has not toxins in higher amount than standard limit and Mycotoxins due to fermentation decomposes. On the other hand, baking can also decompose Mycotoxins structures. There are many kinds of baking machines which has different effect on the bread quality. So, new technologies such as infrared radiation helps to rapid heat transmission in baking stage therefore, it may influence on the fast degradation of toxic compounds. In this article in addition of investigation on fermentation effect on decreasing Aflatoxin amount, the conventional method of baking compared with Infra-red baking effect on omitting Aflatoxin compounds. But we found that although the amount of Aflatoxin in irradiated baked bread is lower than conventional baked bread, statistically the effect of baking method with infrared rays and conventional methods has similar effect for the destruction of aflatoxin in bread. Therefore, in spite of other differences between Infrared method and conventional method of baking, they do not differ in their effects on destruction of Mycotoxin among baking stage. As a result, the fermentation process with the active bread yeast function among suitable time and temperature plus baking stage can guarantee the health of bread.

Celiac disease is an autoimmune disorder in which the patient is permanently exposed to gluten intolerance during their life. The only effective method for celiac disease is strict adherence to a gluten-free diet. So, attention to the high quality food production without gluten is important. The aim of this study is to produce gluten-free bread toast using Nigella sativa Linnconcentrate as an alternative to gluten and potato fiber. The Response Surface Method was used with two variables of potato fiber (2 to 6 %) and Nigella sativa Linnconcentrate (5 to 15 %). With increasing potato fiber and Nigella sativa Linnconcentrate, bread density increased significantly (p˂0.05). Potato fiber resulted in a significant decrease in porosity, but Nigella sativa Linnconcentrate was ineffective (0.01%). Potato fiber and Nigella sativa Linnconcentrate showed a linear effect alone at the level of 0.05. Moisture content decreased with increasing fiber and Nigella sativa Linnconcentrate, but the effect of protein concentrate was not significant (p˃0.05). In addition, moisture content of bread decreased during storage. Potato fiber and protein concentrate had a significant effect on the hardness of bread texture and the texture increased during the four days storage period. The non-fit index for all models was not significant (0.05%). The optimization of bread formulation showed that the toast containing 7.5% of Nigella sativa Linnconcentrate and 2.5% potato fiber had the best quality and is recommended for production.