نتایج جستجو برای: quality of bread
تعداد نتایج: 21208055 فیلتر نتایج به سال:
abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...
this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...
introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...
This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The co...
magnetic resonance imaging (mri) is a notable medical imaging technique that makes of phenomenon of nuclear magnetic resonance. because of the resolution and the technology being harmless, mri has considered as the most desirable imaging technique in clinical applications. the visual quality of mri plays an important role in accuracy of medical delineations that can be seriously degraded by exi...
the community dynamics of aquatic coleoptera(insecta)in one of the spring-stream habitats of bammo national park in fars province called cheshmeh-ye-ghanbari is studied as a pilot project and model for acquaintance with and furthering the biodiversity studies on fauna of iran. sixteen species-populations out of nineteen of this community were already identified for their taxonomy and for thei...
now-a-days graphic design plays a major role in influencing culture, society, business, and customers, in such a way that one could look upon every individual as a potential customer. graphic designers seek to identify customers needs and find an intelligent solution for them. correct identification and understanding of those needs is the first step towards achieving ones goals. marketing knowh...
in the baking industry, use of hydrocolloid technology to improve the operation and to increase the tolerance to paste fermentation conditions, improve quality and increase the shelf life of fresh as well as stored bread, is of large applications. this research was carried out to evaluate the effects of gel of sodium alginate on rheological properties of dough and quality (volume, specific volu...
The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید