نتایج جستجو برای: physical and overall acceptability of the bread were improved. xanthan gum increased dough consistency
تعداد نتایج: 25065279 فیلتر نتایج به سال:
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...
in this study, the effects of oleothermal modification on physical and mechanical peroperties of fir wood (abeis sp.) blocks were examined. at first, some blocks of fir wood with 5 × 20 × 120 cm dimensions were prepared. the blocks were treated in soybean oil. the effects of 3 factors such as treatments temperature (180and 200 °c), holding time (12 and 15 h) and initial moisture content of wood...
the effect of xanthan and qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the mixing tolerance index (mti), dough development time (ddt), gelatinization temperature (gt), viscosity, dough stability and quality of wheat flour. addition of xanthan and qodume shi...
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...
barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...
functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...
in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...
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...
چکیده: در این تحقیق تأثیر ملاس که یکی از محصولات جانبی صنایع قند می باشد به عنوان یک افزودنی مقاومت خشک جدید در بهبود پالایش پذیری و ویژگی های فیزیکی و مکانیکی مقوای کنگره ای کهنه (occ) مورد بررسی قرار گرفته شد. بدین منظور پنج سطح ملاس( 0،5، 10، 15 و 18%) و سه سطح درجه روانی(420،400و320 میلی لیتر)به عنوان فاکتورهای متغیر در نظر گرفته شد و برای هر تیمار کاغذهای دست ساز با مساحت 2cm200 و وزن پای...
introduction: diabetes mellitus is an growing national and international public health concern. the number of people affected by diabetes in world by 2030 will be 69% in developing countries. regular physical activity plays a key role in the management of type 2 diabetes melitus, particularly glycemic control. it has been recommended that peoples with type 2 diabetes participate in moderate-int...
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