نتایج جستجو برای: maximum viscosity of dough

تعداد نتایج: 21175199  

2013
Wenzhao Li Guangpeng Li Baoling Su Xianglei Tian

Crisp bread, as a new type of bread, had a stronger hardness, fracturability and a finer texture compared with the tradition hard bread. The objective of this study was to test whether Sodium Stearoyl Lactylate could change the microstructure of dough and improve the texture of crisp bread. Two probes used were P/2 and P/2N and these graphs were calculated by several means. Results of these cal...

پایان نامه :دانشگاه بین المللی امام خمینی (ره) - قزوین - دانشکده علوم پایه 1392

in this thesis,spin dependend transport and electron transport through of ng/sg(graphene/ superconductor graphen) are studied in the junction of ng/fgt/sg. due to andreev reflection conductance increases in the presence of superconductor graphene.also, by applying a voltage gate on a superconductor, fermi level shifts and the conductance is independent of ferromagnatic substrate. also, the cond...

2003
Vanna Tulyathan Kanitha Tananuwong Prapa Songjinda Nongnuj Jaiboon

Some physicochemical and rheological properties of jackfruit seed flour and starch, isolated from the flour were investigated. The flour had good capacities for water absorption (205%) and oil absorption (93%). Substitution of wheat flour with the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of the mixed dough. The Brabender amylogram (6% concentration, db) of ...

2007
E. B. BAGLEY D. D. CHRISTIANSON J. A. MARTINDALE

T7ze behavior of a hard wheat flour dough has been measured in lubricated uniCLrial compression experiments at compressional rates (crosshead speeds) of 0.2, 2 and 20 em/min. T7ze appropriate differential equation, derived for an upper convected MCLnvell model, while taking into account the changing strain rate during the compression at constant crosshead speed, was solved numerically. With a s...

Journal: :IOP conference series 2023

Abstract The study was conducted to find out the effect of adding whole milk in proportions 3, 5, and 7%, protein concentrate transglutaminase enzyme 1, 2, 3 units/100 gm flour local wheat on rheological properties using Farinograph device, measuring viscosity dough Amilograph analysis amino acids HPLC. addition had an increase water absorption rate stability time measured by device for all add...

2012

This research aimed to investigate effects of dough improvers (trehalose; TR, sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough imp...

2015
Elham Aslankoohi Mohammad Naser Rezaei Yannick Vervoort Christophe M. Courtin Kevin J. Verstrepen

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, ...

Journal: :مهندسی بیوسیستم ایران 0
سید وحید آیتی کارشناس ارشد علوم و صنایع غذایی، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران ناصر همدمی استادیار و عضو هیئت علمی، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شهید مدنی آذربایجان - دانشکده علوم پایه 1392

let g=(v,e) be a graph with vertex set v and edge set e.for two vertices u,v of g ,the closed interval i[u,v] ,consists of u,v and all vertices lying in some u-v geodesic in g.if s is a set of vertices of g then i[s]is the union of all sets i[u,v]for u,v ? s. if i[s]=v(g) , then s is a geodetic set for g.the geodetic number g(g) is the minimum cardinality of geodetic set.the maximum cardinalit...

2010
F. Barros M. Tilley L. W. Rooney

A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. Another set of 18 samples was used to validate the models. The prediction models were developed...

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