Abstract Wheat flour with high protein quality is utilized for a wide scope of heated items particularly bread because of the viscoelastic property of the wheat flour that exhibits both viscous and elastic characteristics when undergoing deformation. Wheat contains the gluten framing proteins that structure a viscoelastic. D-glucans is considered as one of the best hydrocolloids for their gelling capacity and ability to impart the viscosity of aqueous solutions. By framing this viscoelastic mixture, permits the air cell to join and opposes its blend. The blending procedure includes the blending of flour and different fixings with water and which is also affects the last item surface. The target of blending is to shape and form the gluten organizes into a viscoelastic, with the capacity to hold joined air. The acid and basic value of pH is important for every sector such as; food and chemical industries, some important bakery products, and pH (Biscuits; 7.0-7.2, Baker’s yeast bread; 5.3-5.8 and Sourdough bread; 3.8-4.6, etc.). Gluten makes them flexible enough to expand as a little inflatable without damaging the air pocket dividers before the bread is proven. The flavor and crunchy texture of wheat pieces of bread sharpen our appetite and satisfy our basic human cravings for comfort as well as nutrition. At the point, when flour produced using pounding these grains are blended in with water, the two proteins join and structure gluten and without water, gluten isn't shaped. According to its summary article, it tries to clarify how the chemical compatible properties of dough work to make and preserve gluten framing proteins. Wheat bran increased dough stability by raising the farinograph property, enhanced dough elasticity by raising elastic modulus and decreased tan of the dough at all gluten contents, according to viscoelastic profiles. The findings help to understand the mode of action of the modification on wheat bran and the formation of the gluten network.

Abstract A new GC-MS method is developed for the determination of formaldehyde. Formaldehyde exposure to the food materials may lead to its migration into food. The formaldehyde is reported to be toxic to human health if taken or exposed in higher than recommended quantity. This papers reports analytical method to get the information about the content of the formaldehyde in the kitchenware. Prior to the determination process, simulation study was performed to get the information about the migration of formaldehyde. Method was applied to the real samples for formaldehyde determination. It has been observed that the all the simulated real sample witnessed migration of formaldehyde from the kitchenware. Alongside the validation study was performed too, which suggest that the method is linear in the concentration range of 2.5 to 30 mg l-1. The precision study suggests a % RSD in the range of 0.568- 3.77 for all concentration points. The recovery study highlights an excellent recovery of the method which was found in the range of 97.64-99.43%. LOD and LOD of the method was found to be 0.35 and 1 ml l-1, which is equivalent to 0.05 and 0.142 mg l-1 of formaldehyde, respectively.

ABSTRACT: Two analytical methods were developed, one utilizing sensitive UPLC-MS/MS method while other being the spectrophotometric method exploiting the Dushman reaction. Both methods were validated based on ICH guidelines and were successfully applied to quantitate the drug in marketed formulation. UPLC-MS/MS method responded linearly in the range of 1.6 µgmL-1-6.4 µgmL-1 while spectrophotometric procedure followed the Beer’s law in the concentration range of 30-100 µgmL-1. UPLC-MS/MS has been found to have a limit of quantitation of 0.97 µgmL-1 while spectrophotometric method was found to quantitate 14.00 µgmL-1 correctly with high precision. Both the methods showed an excellent recovery of 99.36%-100.91% (% RSD 1.05-1.73) and 98.64%-99.73% (%RSD 0.67-1.68) for UPLC-MS/MS and spectrophotometric, respectively.

Abstract Twenty-nine Yemeni honey samples were analyzed to determine total phenolic and flavonoid contents using Folin-Ciocalteu and spectrophotometric technique. These tested honey samples were collected from different regions corresponding to various floral species: jujube, cactus and multifloral plants. Folin-Ciocalteu method was adopted for the analysis of total phenolic and flavonoid contents. Gallic acid and quercetin were considered as the best standards as the spectrophotometric response of these compounds are equivalent to most other phenolic acids and flavonoid compounds, respectively. The obtained results of honey samples were in a wide range; the highest phenolic acid concentration was obtained for honey produced from cactus, while the lowest value corresponded to monofloral honey from jujube. On the other hand, a broad variation was also observed in total flavonoid content; the highest value was obtained for honey collected from cactus area (S4) and the lowest value was found in honey produced from multifloral plants (A1).