نتایج جستجو برای: flour dough

تعداد نتایج: 12189  

Journal: :Plant biotechnology journal 2012
Tejinder Kumar Ismail Dweikat Shirley Sato Zhengxiang Ge Natalya Nersesian Han Chen Tom Elthon Scott Bean Brian P Ioerger Mike Tilley Tom Clemente

Sorghum prolamins, termed kafirins, are categorized into subgroups α, β, and γ. The kafirins are co-translationally translocated to the endoplasmic reticulum (ER) where they are assembled into discrete protein bodies that tend to be poorly digestible with low functionality in food and feed applications. As a means to address the issues surrounding functionality and digestibility in sorghum, we ...

Journal: :Potravinarstvo Slovak Journal of Food Sciences 2020

Journal: :Journal of the agricultural chemical society of Japan 1961

Journal: :THE INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 2021

Journal: :Journal of the agricultural chemical society of Japan 1961

M. Jafari S. H. Hosseini Ghaboos

ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6...

شهرام دخانی, , غلامحسین کبیر, , محمد شاهدی, , نفیسه زمین‌دار, ,

For production of fabricated potato chips, two potato- cultivars namely, Agria and Marfona, were obtained from Daran region of Isfahan Province and stored in cool storage at a proper and constant conditions ( T = 9°C and RH=85% ) . Specific gravity, dry matter and reducing sugars were determined at the time. Potato granule was prepared from both the cultivars by the Add-back procedure. To prepa...

Journal: :Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series 2023

Wheat is one of the most important food plants grown in over 45 countries, feeding 35-40% world's population. The main utility manufacturing bread and various products made from flour.
 Bread basic for majority No other satisfies needs human body as completely economically wheat bread. complete perfect bread, which obtained flour wheat.
 Through this study, it was followed how differe...

2014
Carmela Lamacchia Alessandra Camarca Stefania Picascia Aldo Di Luccia Carmen Gianfrani

The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technolo...

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