Effect of continuous cooking on cooking water properties and pasta quality
نویسندگان
چکیده
منابع مشابه
Explorer Cooking pasta in
Literature on bilingualism and cognition is characterised by a large amount of conflicting evidence. In some studies, bilinguals perform better then monolinguals on executive tasks involving inhibition, monitoring and switching but are slower on tasks of lexical processing. Other studies don’t find any significant effects and challenge the very existence of cognitive differences between monolin...
متن کاملExplorer Cooking pasta in La Paz
Literature on bilingualism and cognition is characterised by a large amount of conflicting evidence. In some studies, bilinguals perform better then monolinguals on executive tasks involving inhibition, monitoring and switching but are slower on tasks of lexical processing. Other studies don’t find any significant effects and challenge the very existence of cognitive differences between monolin...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Influence of different protein sources on cooking and sensory quality of pasta
Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P 0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented ...
متن کاملEffect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality
Cereal Chem. 87(5):403–408 This research studied developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25, 40, and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0 ± 0.6%, wb) before cooking...
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ژورنال
عنوان ژورنال: Journal of the Science of Food and Agriculture
سال: 2019
ISSN: 0022-5142,1097-0010
DOI: 10.1002/jsfa.9515