نتایج جستجو برای: good assessment of bread quality
تعداد نتایج: 21258029 فیلتر نتایج به سال:
since its introduction in 1959, translation quality assessment (tqa) has been among the most addressed research topics in translation studies. during recent years, there has been a crucial increase on the study of tqa. various methods have come on scene. although these methods are based on scientific theories, most of them have remained at the level of theory. juliane house’s model is among tho...
dynamic assessment according to vygotskys sociocultural theory, states that instruction and assessment are interrelated. using static forms of assessment with second and foreign language students could do more harm than good. many teachers neglect to take account of the complexity involved in learning a second or foreign language and often wonder why learning of a language take so long. thi...
even though, to date, a lot of studies have been conducted on the subject of politeness theory, there are very few studies regarding the applicability of this theory to translation between english and persian which shows the reason behind conducting the present study. this study was carried out with the aim of highlighting whether there is any difference between english and persian methods of u...
these days, all department stores make an effort to provide their clients with valuable products in order to project the best image for them. as a result, clients’ comprehension risk will decrease and they will be more willing to repurchase. having a good image is really important for the department stores because it makes an impression on clients’ comprehension of both quality and risk. consid...
in order to investigate effective factors on bread waste and determine effect genial of each factor on probability of being each family in three categories of low-medium, high and extra high bread waste, the order logit model and the 352 families data from mashad city were taken in use. the samples have been selected using a simple random sampling method. the survey of marginal effect in order ...
The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...
learning-oriented assessment seeks to emphasise that a fundamental purpose of assessment should be to promote learning. it mirrors formative assessment and assessment for learning processes. it can be defined as actions undertaken by teachers and / or students, which provide feedback for the improvement of teaching and learning. it also contrasts with equally important measurement-focused appro...
this study was conducted to investigate the impact of portfolio assessment as a process-oriented assessment mechanism on iranian efl students’ english writing and its subskills of focus, elaboration, organization, conventions, and vocabulary. out of ninety juniors majoring in english literature and translation at the university of isfahan, sixty one of them who were at the same level of writing...
abstract this study aimed at investigating the possible relationship between self-assessment in writing and self-regulation of iranian efl learners. the main purpose of the study was not only to report and inform about this relationship, but also to investigate and find practical outcomes of the incorporation of self-assessment in writing, such as improving writing skill. the research was carr...
The quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effec...
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