نتایج جستجو برای: shelf life of raised bread
تعداد نتایج: 21203653 فیلتر نتایج به سال:
wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...
This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and ...
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrose...
Bread is widely consumed as a staple food all over the world. The major ingredient of bread is wheat flour which suffers of a couple of shortcomings, such as essential amino acids. To overcome of this problem, a great deal of attention has been made by fortification of bread with different cereal and legume flours. In this study, wheat flour was replaced with 0, 10, 20, 30 and 40% of oat flour ...
Bread is widely consumed as a staple food all over the world. The major ingredient of bread is wheat flour which suffers of a couple of shortcomings, such as essential amino acids. To overcome of this problem, a great deal of attention has been made by fortification of bread with different cereal and legume flours. In this study, wheat flour was replaced with 0, 10, 20, 30 and 40% of oat flour ...
it is definitely necessary to understand the concept and behavior of causation of life insurance policies and its determinants for insurance managers, regulators, and customers. for insurance managers, the profitability and liquidity of insurers can be increasingly influenced by the number of causation through costs, adverse selection, and cash surrender values. therefore, causation is a materi...
abstract present research considered to examine and compare shahrray 14 years girls and boys narrative concerning with their responsibilities in this research, statistical society are 14 years girls and boys of shahrry . for performing this research. first, 14 years of 50 boys and 50 girls were selected in accidental method and have filled memati hormaled adolescents responsibility questioner...
The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), ...
abstract governing was disorganized for years, when mongols attached to iran and it caused to clearing way for interference of mongols princes. dispatching of holaku to the west culminated in establishing iilkhanan government. holakus activities in destruction of abbaasis government and activities which shows his staying in iran, made force oulus juji to comparison against iilkhanis gover...
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