نتایج جستجو برای: iranian bread
تعداد نتایج: 49097 فیلتر نتایج به سال:
salt and sodium content in iranian breads maghroun m1 (bsc), sajjadi f2 (bsc), sarhanghpour mr3 (msc), nouri f4 (msc), shriatifar m5 (msc), mohammadifard n4* (msc), nilforoushzadeh f2 (bsc) 1 cardiac rehabilitation research center, cardiovascular research institute, isfahan university of medical science, isfahan, iran 2 hypertension research center, cardiovascular research institute, isfahan un...
BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...
Background and Aim: Adding salt to foods including bread along with improving its taste can cause problems such as high blood pressure; therefore, considering the importance of the presence of salt in bread, the purpose of this study was to investigate the amount of bread salt in bakeries in South Khorasan province in 2014-2018. Materials and Methods: This descriptive-analytical and retrospec...
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...
the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...
Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...
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