تأثیر عوامل تخمیر و درصد استخراج آرد بر میزان اسید فیتیک نا ن های سنگک و لواش ماشینی شهرستان مشهد

تأثیر عوامل تخمیر و درصد استخراج آرد بر میزان اسید فیتیک نا‌ن‌های سنگک و لواش ماشینی شهرستان مشهد

Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, prot...

تأثیر عوامل تخمیر و درصد استخراج آرد بر میزان اسید فیتیک نا‌ن‌های سنگک و لواش ماشینی شهرستان مشهد

Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, prot...

بررسی میزان اسید فیتیک در آرد، خمیر و نان سنگک و لواش ماشینی

Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...

بررسی میزان اسید فیتیک در آرد، خمیر و نان سنگک و لواش ماشینی

Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...

Secretive expression of bacterial β-xylosidase gene including hexahistidin-tag in Pichia pastoris

ش ي ر ي ن ي فسو ي نا 1 (M.Sc) ، س ي د ما ي د انعر يي س ي تدا 1 (Ph.D) ، ونهد ناسحا ي 1 و 2 (Ph.D) ، قتدمحم ي جرب ي نا ـنجورب ي 1 (M.Sc) زاـنرف ن ي دازك نانمج ي 1 و 3 (M.Sc) 1 هاگشناد هش ي د تشهب ي ، هدكشناد ي سدنهم ي ژرنا ي روانف و ي اه ي ون ي ،ن امزآ ي هاگش بونان ي ژولونكتو ي ، ب هورگ ي ژولونكتو ي 2 هاگشناد برت ي ت هدكشناد ،سردم ي ز مولع ي تس ي 3 هاگشناد ملا...

بررسی اثر تغییرات درصد استخراج آرد بر ویژگیهای کیفی، رئولوژیکی، رتروگرداسیون و بیاتی نان لواش