this study focused on the role of appropriate equivalence selection of colors in the field of advanced pranic healing (aph), based on mona baker’s equivalence, both at word level and above word level. the partici- pants included 40 bachelor’s students studying in the field of english translation. participants received the colors’ translation test (ctt) included in the book “advanced pranic heal...

background: to evaluate the satisfaction of mothers with the quality of care provided by maternity institutions in east kazakhstan on the basis of the “quality of hospital care for mothers and newborn babies, assessment tool” (who, 2009). methods: this cross-sectional study took place in 2013 and covered five maternity hospitals in east kazakhstan (one referral, two urban and two rural). to obt...

Background: It has long been recognized that bread making quality traits vary considerably as a result of genotype, environment and their interaction. The present study was aimed at determining the effect of cultivar, environment and their interaction on several bread making quality traits as well as to analyze relationship between these traits, Methods: Hundred forty wheat genotypes originated...

An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing ...

lack of the viability and vitality and totally well- being in life and low-level of the rural community wellbeing, could have decreased the belonging to the community and caused less participation. it also would lead to non- qualitative life and satisfaction. on the other hand, low level of the wellbeing and lack of the attractive situation put the sustainability and stability of the rural in d...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. the effect addition on quality wheat bread were investigated. In vitro, reduced mycelial growth biomass production A. niger, but there was no inhibitory Enriched showed significantly higher total phenolic content, by about 77% 95% in bread, which 10% 15% replaced with extract, respectively. ...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...