نتایج جستجو برای: bread yield
تعداد نتایج: 202738 فیلتر نتایج به سال:
In order to evaluate grain yield potential and study dry matter remobilization to seed, 8 commercial bread wheat cultivars were examined in two separate experiments, using randomized complete block design with 4 replications in 2003. There were significant differences for most traits in normal and drought conditions. Sarday variety had the least grain yield in the two environments. There was c...
Osmotic adjustment is generally regarded as an important adaptation of wheat to drought. Because it helps to maintain turgor and cell volume, osmotic adjustment is often thought to promote growth, yield, or survival, of plants in dry soils. However, a physiological rationale for such views is lacking. This study was conducted to determine the effect of osmotic adjustment and some of its compone...
In order to evaluate grain yield potential and study dry matter remobilization to seed, 8 commercial bread wheat cultivars were examined in two separate experiments, using randomized complete block design with 4 replications in 2003. There were significant differences for most traits in normal and drought conditions. Sarday variety had the least grain yield in the two environments. There was c...
Bread is one of the most important processed foods wheat flour worldwide. Breadmaking quality determined by grain protein content and its composition highly influenced fertilization management. This study investigated effects spraying different combinations exogenous regulators on breadmaking flour. Three schemes including Potassium glutamate+Zinc+Urea (G), Methionine+ Zinc+Urea (M), Cysteine+ ...
The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three diffe...
The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...
با پیشرفت تکنولوژی و کاهش ابعاد ترانزیستور، تلرانس پارامترهای ساخت مدارات الکترونیک افزایش یافته و باعث کاهش ضریب yield می شود. در طراحی مدارات الکترونیک، طراح عموما مقادیر نامی را برای دست یابی به عملکرد مطلوب استخراج می کند، در حالی که، در عمل یک ناحیه تلرانس، به دلیل فرآیند های تصادفی حین فرآیند های ساخت، وجود دارد که بایستی در طراحی لحاظ گردد. الگوریتم های بهینه سازی طراحی تلرانس، ناحیه تلر...
INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...
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