نتایج جستجو برای: not cooling bread after purchasing
تعداد نتایج: 4079497 فیلتر نتایج به سال:
In order to determine the effects of emulsifiers (Lecithin, E471 and E472) and their levels (0, 0.25, 0.5, 0.75 and 1%) and also addition of fungal α-amylase (0, 5, 10 and 20 g/100 kg flour) on bread staling, a completely randomized experiment with factorial design and 3 replications was conducted. Bread staling was determined after 0, 24, 48 and 72 hours of storage. Correlation between variabl...
OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...
In a steam power plant, the temperature of the cooling water leaving the condenser for recyclingshould decrease. This is achieved in a cooling tower. The Heller cooling tower does not require waterfor operation, thus, it is a suitable system for use in thermal power plants throughout Iran. Wind is anenvironmental factor that unfavorably affects the performance of a cooling tower. Previous studi...
Autumn daffodil (Sternbergia lutea) is one of bulbous plants from Iran that has potential as an ornamental plant. The understanding and control of dormancy and investigation of cold requirement in this plant are critical for its cultivation This research was conducted to investigate the effects of duration of cold and the size of bulb on growth, development and flowering of autumn daffodil. The...
abstract the present study was conducted to investigate the effectiveness of a rather newly developed method in language teaching that is the use of paragraph reading task and whole reading task and their effects on improving efl learner’s speaking ability. to fulfill the purpose of the study, first 90 participants studying their course at sa eedi high school in tehran were chosen by means of ...
The postprandial glycaemic response to maize (Zea mays), bajra (Pennisetum typhoideum) and barley (Hordeum vulgare) was studied in a pool of 18 healthy volunteers and 14 patients having non-insulin-dependent diabetes mellitus (NIDDM). In response to maize, none of the variables examined was significantly different as compared to white bread. The glycaemic response to bajra was significantly low...
To determine the effect on blood glucose of removal of protein from wheat products, healthy volunteers took test meals of white bread made from either regular or gluten-free flour. After bread made from gluten-free flour, the blood-glucose rise was significantly greater. This corresponded with a significantly more rapid rate of digestion in vitro and reduced starch malabsorption in vivo as judg...
Background: Fortification of corn with folic acid has beneficial effects on hyperhomocysteinemia and heart disease. Folate fortification was contributed to an increase in average folate status and a reduction in serum homocysteine concentration. Methods: In this randomized clinical trial 17 men and women aged 61±5 years old with hyperhomocysteinemia with mean homocysteine concentration of 15/32...
We hypothesized that soy phytochemicals may have immunomodulatory properties that may affect prostate carcinogenesis and progression. A randomized, phase II trial was conducted in 32 patients with prostate cancer with asymptomatic biochemical recurrence but no measurable disease on standard staging studies. Patients were randomized to two slices of soy bread (34 mg isoflavones/slice) or soy bre...
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