نتایج جستجو برای: the sourdough can be processed

تعداد نتایج: 16159128  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه فردوسی مشهد - دانشکده علوم 1375

the thesis has been arranged into five chapters and mainly concerned with the baer-invariant of groups which is the generalization of the schur-multiplier with respect to the variety of groups. chapter one is devoted to collect some notation and background information which are needed in the next chapters. its also contains some important statements which will be generalized in this thesis. cha...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه رازی - پژوهشکده فنی و مهندسی 1388

asymmetric polyethersulfone (pes) microfiltration flat sheet membranes were composed by the phase inversion method (pim) and were used as supports. composite membranes were fabricated by coating silicone rubber as selective layer. effect of different concentrations of pes and pdms and different solvent such as nmp, dmf and dms effects as pes solvents and support thickness and different coagulat...

2012

The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an in...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه صنعتی اصفهان - دانشکده منابع طبیعی 1392

nowadays, air pollution is a global problem that has had significant growth by technology development, population growth andindustrial development. industrial development brought natural resources deterioration, more manufacturing products, and more environmental pollutants. if pollutant won’t be controlled, human-being and wildlife will face the critical risks. significant release and critical...

Journal: :Journal of agricultural and food chemistry 2007
Tilman J Schober Scott R Bean Daniel L Boyle

This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition of 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% sorghum flour, and 30% potato starch. Nevertheless, a flat top and tendency toward a hole in the crumb remained. Sourdough fermentation of the total sorghum flour eliminated these problems. Size-exclu...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه فردوسی مشهد - دانشکده علوم 1377

chapter one is devotod to collect some notion and background informations, which are needed in the next chapters. it also contains some important statements which will be proved in a more general context later in this thesis. in chapter two, we show that if the marginal factor-group is of order np1...pk,n>1, then we obtain a bound for the order of the verbal subgroup. also a bound for the bear-...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه یاسوج - دانشکده ادبیات و علوم انسانی 1392

the effect of learning strategies on the speaking ability of iranian students in the context of language institutes abstract language learning strategies are of the most important factors that help language learners to learn a foreign language and how they can deal with the four language skills specifically speaking skill effectively. acknowledging the great impact of learning strategies...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه بوعلی سینا - دانشکده علوم پایه 1391

abstract: in this thesis, we focus to class of convex optimization problem whose objective function is given as a linear function and a convex function of a linear transformation of the decision variables and whose feasible region is a polytope. we show that there exists an optimal solution to this class of problems on a face of the constraint polytope of feasible region. based on this, we dev...

2017
Reijo Laatikainen Jari Koskenpato Sanna-Maria Hongisto Jussi Loponen Tuija Poussa Xin Huang Tuula Sontag-Strohm Hanne Salmenkari Riitta Korpela

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be ...

پایان نامه :0 1374

in fact this study is concerned with the relationship between the variation in thematice structure and the comprehension of spoken language. so the study focused on the following questions: 1. is there any relationship between thematic structure and the comprehension of spoken language? 2. which of the themes would have greated thematic force and be easier for the subjects to comprehend? accord...

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