نتایج جستجو برای: physical and overall acceptability of the bread were improved xanthan gum increased dough consistency

تعداد نتایج: 25065279  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز - دانشکده ادبیات و زبانهای خارجی 1392

abstract i the purpose of this study was to launch a thorough investigation concerning the possibility of differing orientations to the writing proficiency construct by native and non-native english speaking teacher raters. it mainly revolved around the international english language testing system (ielts) that is widely administered and employed as a measure of general proficiency in englis...

Journal: :journal of agricultural science and technology 2013
a. ansari a. kalbasi-ashtari a. gerami

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

پایان نامه :موسسه آموزش عالی غیردولتی رودکی تنکابن - دانشکده ادبیات و زبانهای خارجی 1393

abstract this study aimed at investigating the effect of bilingual teaching of cognate words (persian-english) on iranian upper intermediate efl learners’ knowledge of lexical development. for this purpose,100 subjects participated in this study out of which 40 learners were selected for this study and they were assigned into two groups, control and experimental. cross-language cognates (wor...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شهید باهنر کرمان - دانشکده ادبیات و علوم انسانی 1389

abstract this research has been carried out with the purpose of investigating the conditions and related elements of the employment of the educational sciences graduates of hamedan province universities in 1382-1387 academic years. it has been a descriptive research of a correlation kind, and the population number has been 1180 grduates of payam- e noor universites in asad – abaad, kaboudaraha...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز - دانشکده کشاورزی 1394

with the increasing population and the need for more food, as well as with the development of science and technology, human approach to unnatural and often chemical inputs to increase agricultural production has been a great expansion and problems such as increased cancers, chronic diseases has created environmental pollution. implementation of organic organic is a solution to these problems . ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علوم کشاورزی و منابع طبیعی گرگان - دانشکده تولیدات گیاهی و دامی 1391

میزان نشو و نما و قدرت باروری شبپره ی مدیترانه ای آرد 2) جوانه ی ) ،(fb) ( رژیم غذ ایی تهیه شده از ( 1) آرد گندم + سبوس گندم ( 75 درصد و 25 درصد 3) جوانه ی گندم + ) ،(myg) ( گندم + مخمر نان + گلیسرول به نسبت ( 10 به 1 به 2 وزن به وزن 4) سبوس گندم + مخمر نان + گلی سرول ( 20 به 1 به 2 ) ،(my) ( مخمر نان ( 10 به 1 وزن به وزن و ( 5) سبوس گندم + مخمر نان + گلیسرول + آب ( 100 به 5 به 10 به 5 وزن ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تربیت مدرس - دانشکده منابع طبیعی و علوم دریایی 1388

this research was conducted in two protect and destroy region in the middle zagros, in illam province. in order to identification of ecological species group and evaluate density of regeneration, effect of many factors such as protection, vegetation, physiographic factors, physical and chemical properties of soil in study locations were studied. to achieve these purpose number of 54 plots using...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه الزهراء - دانشکده ادبیات، زبانهای خارجی و تاریخ 1389

recent years have witnessed an increased attention to form focused instruction and consciousness raising activities (ellis, 2002; doughty & williams, 1998) on the one hand and extensive and meaningful exposure to the target language (klapper & rees, 2003; day & bamford, 1998) on the other. due to significance attributed to above mentioned issues by scholars, this study attempted to bridge them ...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
toktam hejrani ali mortazavi zahra sheikholeslami mahdi ghiyafe davoodi

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه مازندران 1387

vocabulary as a major component of language learning has been the object of numerous studies each of which has its own contribution to the field. finding the best way of learning the words deeply and extensively is the common objective of most of those studies. however, one effective way for achieving this goal is somehow neglected in the field. using a variety of activities such as games can r...

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