[Physico-chemical properties of some commercial lines of Iranian cultivated wheat flour and their effects on sensory attribute of biscuit]

Biscuits are the most common bakery product after bread in Iran and have a long shelf-life. The technological properties of Iranian wheats used to produce biscuits have not been investigated so far. The objective of this study was to investigate the physico-chemical properties of 20 Iranian wheat flours and the sensory properties of biscuits produced from them. Twenty Iranian wheat cultivars released by the Seed and Plant Improvement Institute [SPII], Karaj, Iran were studied. The wheat grains were milled using the Quadrumate Senior Mill. The physicochemical characteristics of the resulting flours were determined according to AACC [2000] methods. Biscuits were then baked from each flour and their organoleptic characteristics determined by trained panelists. The physical and chemical characteristics of the wheat flours differed significantly due to differences in genetic make-up and environmental factors. Sensory evaluation showed no significant differences between the colors and tastes of the biscuits. However, significant differences were found among them with regard to texture, shape and surface and overall acceptability. Further analysis of the data showed that the sensory characteristics of the biscuits were statistically negatively correlated with their protein and gluten contents, gluten index, and SDS sedimentation. Biscuits produced from Golestan, Moghan, Prishtaz, and Omid wheat cultivars had the highest quality and acceptability. The Moghan cultivar was found to give the highest yield of flour, so it is the most suitable cultivar for biscuit production

[Comparison of shear bond strength of four self- etch and total -etch bondings in dentine of primary teeth; an in vitro study]

Conservative procedures using dentine adhesives are one of the important aspects of pediatric dentistry. The bonding performance of current adhesive systems to primary dentine has not been thoroughly researched. The aim of this study was to evaluate shear bond strength of four adhesive systems bonded to primary molars dentine. For this experimental study, 48 extracted primary human molars were collected and stored in normal saline at room temperature. For shear bonding test, the labial or lingual surfaces of the primary molars were used. The flat buccal/lingual surfaces of the teeth were divided into four groups [n=12]. The tested adhesives were: Clearfil SE Bond [SE]; Adhese [AS]; Prime and Bond NT [NT] and Exite [EX]. Four dentine adhesives were applied following the manufactures' instructions. Composite [Z100] cylinders [3x4mm] were polymerized on the treated dentine surfaces and specimens were stored in normal salin for 72 hours prior to testing. After themocycling, the teeth were subjected to shear stress using a universal testing machine [Instron] at a crosshead speed of 1mm/min. The results were analyzed with ANOVA and Tukey's HSD test. The shear bond strength values ranged from 4.71 to 26.68 Mpa on dentine, in decreasing order of SE, NT, EX and AS. The differences in bond strengths between the four groups were statistically significant [p =0.0001]. Adhesives systems are technique sensitive and in pediatric dentistry, choice of adhesive system may be affected not only by physical properties of the materials but also by factors related to the method required for their application