نتایج جستجو برای: maximum viscosity of dough

تعداد نتایج: 21175199  

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
s. h. razavizadegan jahromi f. tabatabaii yazdi m. karimi s. a. mortazavi

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

Journal: :Magnetic resonance imaging 2011
Franci Bajd Igor Serša

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...

2012
Yin Li Qiong Wang Xiaoyan Li Xin Xiao Fusheng Sun Cheng Wang Wei Hu Zhijuan Feng Junli Chang Mingjie Chen Yuesheng Wang Kexiu Li Guangxiao Yang Guangyuan He

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...

ژورنال: علوم آب و خاک 2007
جواد کرامت, , سید هاشم حسینی‌پرور, , مهدی کدیور, ,

This research was carried out to determine the optimum conditions for acidic extraction of gelatine from cattle bones. The effects of different treatments such as pH (1.8 to 2.6), temperature (60 to 80°C) and time (40 to 120minutes) on yield of extraction, gel strength, viscosity and absorption (420 nm) was measured. Coefficients of central composite rotatable design (CCRD) and regression surf...

2004
K. A. Ross

This work examined the effect of mixing time on three different flour dough systems: bread-flour wheat dough, all-purpose flour wheat dough, and cake flour wheat dough. Both ultrasound and conventional rheology techniques were used to examine the effect of mixing on these dough systems. Fundamental ultrasound results were obtained at 3.5 MHz; velocity and attenuation showed peak values at the o...

2002
Shinichi Tokumoto Shinichi Hirai

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during oper...

2014
Jafar Mohammadzadeh Milani Seyed Saman Nazari

Wheat flour is a commodity with a high risk of Aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and G were added to flour and then bread loaves were prepared. Three types of commercially a...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تحصیلات تکمیلی علوم پایه زنجان - دانشکده فیزیک 1392

in the first part of this thesis we explored wetting and its dynamics for small droplets. first, we showed how a simple feature of water droplets on a surface, i.e. laplace pressure, can be exploited to build a micropump. we investigated capillary pumping in microchannels both experimentally and numerically. putting two droplets of different sizes at the in/outlet of a microchannel, will ge...

Journal: :journal of chemical health risks 0
jafar milani department of food science and technology, sari agricultural science and natural resource university, sari, iran seyed saman seyed nazari department of chemistry, university of mazandaran, babolsar, iran elmira bamyar department of food science and technology, sari agricultural science and natural resource university, sari, iran gisou maleki department of food science and technology, ferdowsi university, mashhad, iran

wheat flour is a commodity with a high risk of aflatoxins (afs) contamination. during the bread making there are many processes that can affect the afs stability. the effect of bread making process using different yeast types on afs levels was investigated. for this purpose, standards of afs including b and gwere added to flour and then bread loaves were prepared. three types of commercially av...

Engine oils are widely used for lubrication purposes in automobile and related industries. Viscosity Index (VI) improver has found its largest commercial applications as additives to engine oils. Examples are power steering fluid, aircraft piston engine oils, modern internal-combustion engines, turbine engine oils (stationary and aircraft), and industrial gear oils. Viscosity Index improvers ar...

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