نتایج جستجو برای: maximum viscosity of dough

تعداد نتایج: 21175199  

2008
Boboye B Dayo-Owoyemi I Akinyosoye F. A

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Sacch...

Journal: :nutrition and food sciences research 0
hajar abbasi islamic azad university, esfahan branch (khorasgan), arghavanieh, jey st., esfahan, iran. post code: 81551-39998, p.o.box: 81595-158 seyyed mahdi seyedain ardabili department of food science and technology, faculty of agriculture and natural resources, science and research branch, islamic azad university, tehran, iran mohammad amin mohammadifar department of food science and technology, faculty of nutrition sciences, food science and technology / national nutrition and food technology research institute, shahid beheshti university of medical sciences, po box 19395-47471, tehran, iran zahra emam-djomeh transfer phenomena laboratory, department of food science, technology and engineering, faculty of agricultural engineering and technology, agricultural campus of the university of tehran, po box 4111, 31587-11167 karadj, iran

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 met...

2012
Abboud Al-Saleh Charles S. Brennan

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...

Journal: :Continuum Mechanics and Thermodynamics 2004

Journal: :journal of food biosciences and technology 0
f. ardestani assistant professor of the department of chemical engineering, qaemshahr branch, islamic azad university, qaemshahr, iran. s. e. hosseini m. sc. student of the department of food engineering, sari branch, islamic azad university, sari, iran

the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...

2005
A. JURGENS J. D. DE MOOIJ H. LOGTENBERG

Relevant final product quality factors for chicken meat burgers after frying and during consumption are for instance shape, shrinkage and bite. These parameters are not only determined by meat composition but also by the different processing steps. The interacting effects of process conditions and meat composition are extremely important for defining the final product properties. In the present...

Journal: :Biochemical Society transactions 1982
P J Garlick G A Clugston M A McNurlan V R Preedy E B Fern

Wafles In the production of biscuits and waffles, gluten-weak flours are normally required. Previously there was no difficulty in obtaining such flours in Europe, but as more and more strong gluten varieties of wheat are grown in every country, this has become an area of some concern. High-gluten varieties of wheat intrinsically bind more water and this means that to achieve a lower viscosity, ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه صنعتی اصفهان - دانشکده ریاضی 1390

the main objective in sampling is to select a sample from a population in order to estimate some unknown population parameter, usually a total or a mean of some interesting variable. a simple way to take a sample of size n is to let all the possible samples have the same probability of being selected. this is called simple random sampling and then all units have the same probability of being ch...

Journal: :مهندسی بیوسیستم ایران 0
منصوره سلیمانی فرد دانشجوی کارشناسی ارشد علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهران اعلمی استادیار دانشکدۀ علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان فرامرز خدائیان دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران گودرز نجفیان دانشیار موسسۀ تحقیقات اصلاح و تهیۀ نهال و بذر علیرضا صادقی ماهونک دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران مرتضی خمیری دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران

kefiran, extracted from kefir grains, is a water-soluble, glucogalactan containing almost equal amounts of d-glucose and d-galactose residues. throughout this research, kefiran and xanthan were added at concentrations of 3% (w/w flour basis) to two wheat dough samples to investigate the effects on the rheological and physical properties of french bread. physicochemical properties of wheat and i...

Journal: :علوم و تکنولوژی پلیمر 0
غلامحسین صدیقیان حمیدرضا نیکوآمال علی اکبر یوسفی

the effect of mixing on rheological behavior of 6% wt epoxy-clay nanocomposites was studied. the mixing processes were carried out by low shear mixer, homogenizer and ultrasonic and combination of different mixing techniques at medium and maximum power. all these methods led to intercalated structure. the xrd results showed that the ultrasonic has the best effect on dispersion while a low shear...

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