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RISمطالعه تاثیر اجزاء ژل بهبود دهنده نان بربری بر خواص مکانیکی خمیر با استفاده از روش شناسی رویه پاسخ
تاثیر افزودن سدیم استئاروئیل لاکتیلات و دی استیل تارتاریک استرهای مونو و دی گلیسرید (داتم) در دامنه 0 تا g100/g 5/0 به فرمول ژل بهبوددهنده بر روی خصوصیات مکانیکی خمیر و به منظور بهینه سازی خصوصیات مذکور، مورد بررسی قرار ...
The effect of liquid improver components on microstructure of Barbari bread
Many approaches to evaluate bread crumb characteristics by applying free or at least not too expensive image analysis (IA) software have been published; however, the described procedures showed evident differences. The aim ...
Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics
The effect of liquid improver components on texture of Barbari flat bread was
examined. Glycerol, sodium stearoyl-2-lactylate (SSL) and enzyme-active soy flour
(ESF) were evaluated as improver constituents. ...
Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life
Cellular materials are often anisotropic, i.e. their properties depend on the direction in which they are
measured. The aim of this work was to examine the effect of liquid improver components on image features
Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology
Nowadays, there is a growing demand from consumers for baked products with lower caloric density and
higher levels of dietary fiber. In the present study, the response surface methodology was used to
determine ...
Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology
Nowadays, the use of bread improvers has become an essential part of improving the production methods and quality of bakery products. In the present study, the Response Surface Methodology (RSM) was used to determine the ...
Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions
The fructans, inulin and oligofructose, were known to possess many physiologic properties. In the present study, the Box-Behnken design was used to determine the optimum extraction conditions of fructan from Eremurus ...
Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl
Abstract In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform ...