نتایج جستجو برای: quality of bread
تعداد نتایج: 21208055 فیلتر نتایج به سال:
BACKGROUND Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. AIM To evaluate if rye bread low in FODMAPs would be better tolerated than regular rye bread in subjects with IBS. METHODS The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both...
Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...
barbari is one of the common flat breads iniranwhich has short shelf life as other flat breads. hurdle technology has been recently developed to produce the safe, sustainable, nutritious, delicious and economical foods. it is considered as intelligent use of different preservation methods to obtain the moderate and trustable storage of foods. in this investigation the effects of polyol (propyle...
the effect of xanthan hydrocolloid (0.1 and 0.5% w/w of flour) on physical and sensory properties of the fresh and stored barbary bread were studied. effects of hydrocolloids on physical properties of baked bread were determined by different tests of: penetration, colorimetry (hunter values) of crust and differential scanning colorimetry (dsc). sensory evaluation also was carried out for determ...
Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...
Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...
the methods which are used to analyze microstrip antennas, are divited into three categories: empirical methods, semi-empirical methods and full-wave analysis. empirical and semi-empirical methods are generally based on some fundamental simplifying assumptions about quality of surface current distribution and substrate thickness. thses simplificatioms cause low accuracy in field evaluation. ful...
to teach english adequately, qualified teachers are needed. unfortunately, there are still teachers who are teaching english without an academic degree in tefl. it is necessary for teachers to have a major in english to have subject knowledge, but it is not sufficient. teachers need to have an understanding of the social, cultural, moral, ethical, and pedagogical issues of education and practic...
bread-making quality in hexaploeid wheat is a complex trait for breeding programs. high molecular weight glutenin subunits (hmw-gs) have an important effect on dough stability and elasticity. the glu-1 loci that are encoded these subunits are located on the long arms of group-1 homologues chromosomes of the a, b and d genomes. in this work we used pcr-based dna markers to distinguish wheat brea...
gol-e-gohar iron ore mine of sirjan in southern part of iran is a large open pit that operates below the groundwater table and during mining operation, dewatering is required to prevent operation processes from flooding. current operation is going on by digging wells in or out of the pit and pumping to prevent flooding. as a result of the former dewatering operation a vast deep cone of depressi...
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