نتایج جستجو برای: breadmaking quality
تعداد نتایج: 753044 فیلتر نتایج به سال:
Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using th...
abstract this study tried to investigate whether there was any significant relationship between technical translation quality of the senior english translation students and their levels of verbal-linguistic, visual-spatial and interpersonal intelligences. in order to investigate the research questions, the researcher selected a hundred senior english translation students from three universitie...
To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations consumers. The study was aimed to investigate effect amaranth groats application into breadmaking focused on technological qualities and biological enriched with onion powder safflower oil. influence scalded quality measured by technological, physic...
Sourdough is an important ingredient in the breadmaking. In Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which prepared using saccharified flour scald (scalded flour) fermented at elevated temperatures (>35 °C). Pure cultures of L. amylolyticus 76 used for preparation. The aim research was to identify causes spore-forming bacteria germination app...
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