نتایج جستجو برای: maximum viscosity of dough
تعداد نتایج: 21175199 فیلتر نتایج به سال:
all analytical methods are generally based on the measurement of a parameter or parameters which are somehow related to the concentration of the species.an ideal analytical method is one in which the concentration of a species can be measured to a high degree precision and accuracy and with a high sensitivity. unfortunately finding such a method is very difficult or sometimes even impossible.in...
Several parameters affecting the rheological and mechanical properties of solid composite propellants. Among them, the molar ratio of isocyanate (NCO) to hydroxyl (OH) groups (R value) is one of the important factors. In this research, the effects of changing in the weight ratio of dimeryl diisocyanate (DDI) curing agent related to hydroxyl terminated polybutadiene investigated on different pr...
today, scouring is one of the important topics in the river and coastal engineering so that the most destruction in the bridges is occurred due to this phenomenon. whereas the bridges are assumed as the most important connecting structures in the communications roads in the country and their importance is doubled while floodwater, thus exact design and maintenance thereof is very crucial. f...
The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.
Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. Materials and Me...
crosslinked poly(acrylic acid)s were prepared using two types of crosslinker by precipitation polymerization method in a binary organic solvent. n,n’-methylenebisacrylamide (mba) and polyethylene glycol dimethacrylate (pegdma-330) were used as low-molecular weight and long-chain crosslinkers, respectively. the effect of various types of crosslinkers on polymer characteristics (i.e., gel content...
There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH,...
In this work we consider viscosity solutions to second order partial differential equations on Riemannian manifolds. We prove maximum principles for solutions to Dirichlet problem on a compact Riemannian manifold with boundary. Using a different method, we generalize maximum principles of Omori and Yau to a viscosity version.
Part of the role which arabinoxylan (AX) plays in bread making relates to its impact on bulk rheology dough. However, actual mechanisms by it influences dough are still not well understood. An evident research approach is use endo-?-1,4-xylanases (XYLs) hydrolyze AX and hence increase their solubility. Here, population (i) wheat (ii) mixed cereal doughs made from blends flour (WF) rye (RF) was ...
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