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 research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing a...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

Background and Objectives: The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. Materials and Methods: In this study...

Roasted pistachios are among the most delicious nuts in the world. In addition to their pleasant taste, they have significant nutritional and antioxidant effects. This study aims to evaluate the nutritional, sensory, color, and texture attributes of roasted pistachio nuts using fixed and rotary methods at 160 °C during three storage times of 0, 3, and 6 months, at the ambient temperature (20±2°...