نتایج جستجو برای: shelf life of raised bread
تعداد نتایج: 21203653 فیلتر نتایج به سال:
Recycling of substandard bread, technological waste and bread from the distribution network is a promising way management raw materials saving. In order to optimize old recycling process improve quality finished products, new resource-saving technology for rye–wheat was developed. It found that use under 25% crumbs instead flour possible in liquid sourdough with moisture content 70%. When dosag...
Coconut stand out as the foremost amongst the palms that human kind has discovered for is multifarious uses to sustain and support life. In recent years emphasis is focused on product diversification, by products utilization and development of value added coconut products to improve the coconut economy. Coconut jam is a traditional high sugar coconut food product, commonly consumed as desert, b...
insurers have in the past few decades faced longevity risks - the risk that annuitants survive more than expected - and therefore need a new approach to manage this new risk. in this dissertation we survey methods that hedge longevity risks. these methods use securitization to manage risk, so using modern financial and insurance pricing models, especially wang transform and actuarial concepts, ...
nine organic substrates viz., rice grains, sorghum grains, wheat grains, millet grains, wheat straw, rice husk, cow dung, sawdust, and poultry manure were used for mass multiplication of trichoderma harzianum. of these,sorghum grains followed by millet grains were the best substrates. the poultry manure appeared to be the most unsuitable substrate, whereas rice grains, wheat grains, wheat straw...
this study evaluated the antibacterial and antioxidant effects of tamarind water solution on shelf life of silver carp ( hypophthalmicthys molitrix ) fillet during refrigerator storage. treatments of this study were unwashed samples (control), and samples washed with 1% and 2% tamarind water solution. microbial, physicochemical and sensory analysis including total viable count (tvc), peroxide v...
a professional is someone whose work involves performing a certain function with some degree of expertise. but a narrower definition limits the term to apply to people such as teachers and doctors, whose expertise involves not only skill and knowledge but also the exercise of highly sophisticated judgment, and whose accreditation necessitates extensive study, often university-based as well as p...
background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...
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