نتایج جستجو برای: maximum viscosity of dough
تعداد نتایج: 21175199 فیلتر نتایج به سال:
many mobile and off-grid devices include electronics and other electrical consumers like servo drives, which need a quite low supply power. since the price for photovoltaic modules drops continuously, photovoltaic power supply is interesting in more and more applications. in solar powered systems, a battery is needed to store energy for the night and cloudy periods. the power electronics of suc...
In this work we assess the most recent estimates of glacial isostatic adjustment (GIA) for Antarctica, including those from both forward and inverse methods. The assessment is based on a comparison of the estimated uplift rates with a set of elastic-corrected GPS vertical velocities. These have been observed from an extensive GPS network and computed using data over the period 2009-2014. We fin...
the aim of this paper is eliminating cr(vi) by natural hap. hap is a inexpensive material which is used from bovine critical bone ash in order to remove heavy metal ions like cr(vi). some experiments in different ph are performed (ph=2,3,7). maximum adsorption was appeared at ph=2, dosage=0.3 gr, c0=10 mg/l. cr(vi) removal depends on ph value and initial amount of cr(vi) result of experiments w...
In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...
in recent years many researchers have been focused on interaction of small molecules with dna. dna is generally the primary intracellular of anticancer drugs, so the interaction between small molecules and dna can cause dna damage in cancer cells, blocking the division of cancer cells and resulting in cell death. the flavonoids are a large group of polyphenolic natural products that are widely ...
The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...
Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and ...
In order to investigate the effects of different nitrogen fertilizer levels and water stress during milky and dough stages on grain yield, yield components and water use efficiency of corn hybrid SC 704 (late maturing, non prolific and dent type), a field study was conducted. The factorial design of the study comprised of a randomized complete block with four replications. Four levels of nitro...
Wheat is regarded as a strategic product among the cereals in the world. The bread quality of this product is affected by the physical and chemical properties of wheat gluten. In order to achieve lines with superior qualitative characteristics, gamma irradiation was applied on Roshan cultivar with high cultivation area in a cooperation between Atomic Energy Organization of Iran and the Interna...
heuristics are often used to provide solutions for flow shop scheduling problems.the performance of a heuristic is usually judged by comparing solutions and run times on test cases.this investigation proposes an analytical alternative ,called asymptotic convergence ,which tests the convergence of the heuristic to a lower bound as problem size grows. the test is a stronger variation of worst cas...
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