نتایج جستجو برای: taftoon bread
تعداد نتایج: 9588 فیلتر نتایج به سال:
background:the present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. methods: defatted soy flour (dsf) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. bread produced with these blends compared with regular taftoon bread and was tested for chemical an...
Background: Salt content and pH degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. Accordingly, this survey was carried out to evaluate pH and salt contents in bread samples produced in Mashhad, Iran. Methods: Totally 708 bread samples (340 loaves of Lavash, 183 loaves of Taftun, 139 loaves of Barbari and 46 loaves of Sangak br...
Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread
Background: Cardiovascular diseases (CVDs) are the leading cause of premature death in the 21st century. Dietary factors, such as high salt intake, are related to increased risk of CVDs{Akpolat, 2009 #21}. One of the main sources of dietary salt is bread. On the other hand, salt content is a quality indicator of bread. Therefore, this study was conducted to evaluate the salt content in a variet...
background: bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (msds) caused by ergonomic factors. the purpose of this study was to evaluate the biomechanical risk factors for msds in bakers. materials and methods: in the current study, all sangak, taftoon, and lavash bread bakeries in gonabad, iran, were selected based on census method. then, hierarchical task an...
Background: Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. Materials and Methods: In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task...
Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Desp...
background: salt content and ph degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. accordingly, this survey was carried out to evaluate ph and salt contents in bread samples produced in mashhad, iran. methods: totally 708 bread samples (340 loaves of lavash, 183 loaves of taftun, 139 loaves of barbari and 46 loaves of sangak bread...
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید