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...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

abstract the aim of this research was to investigate the enthalpy variations of iranian flat breads during storage in room temperature and determining relationship between enthalpy and amount of staling development. for this purpose, the major iranian breads including barbari, taftoon, lavash and sangak beside baguette, were prepared using standard ingredients, specific recipe, and under contro...

in this study, some seed physical properties of two sugar beet varieties, shirin and gadouk (436), were evaluated as a function of moisture content. physical properties included length, width, thickness, arithmetic and geometric mean diameters, sphericity, thousand seed weight, angle of repose, terminal velocity, true density, bulk density, porosity, and coefficient of friction. four moisture c...

simile is the most important principle of rhetorical figures that other principles such as metaphor, metonymyandallusion are caused by it. in this study, different types of imagery have been evaluated, classified, and compared with each other in veis and ramin, and khosrow and shirin from the various common aspects such as analogies, metaphors, similes, emotionality or rationality, simplicity o...

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

to determine the potential habitat of two rangeland species of salsola rigidaand agropyron trichophorum in qasr-e-shirin, iran, geographic information systems(gis) and remote sensing (rs) techniques were used. at first, several maps (vegetationcover and land uses maps and thematic maps of various organizations) were collected orprepared. for digitizing geology, vegetation and conventional state...

background: domestic wastewater is a most important source of infectious factors in the environment. the aim of this study was to determine the raw wastewater parasitic contamination of cites of kermanshah province. methods: this study was a descriptive cross–sectional one which was carried out in 5 months, sampling was accomplished once a five days from inlet raw wastewater to treatment plants...