Keywords: نان سازی; Waxy wheat; Stickiness; Dough rheology; Bread-making;
مقالات ISI نان سازی (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: نان سازی; Sprouting; Dough rheology; Bread-making; Starch digestibility;
Keywords: نان سازی; Wheat bran; Subaleurone; Gluten; Bread-making; BASE; bran associated subaleurone and endosperm; GSH; Glutathione; RP-HPLC; reversed phase high performance liquid chromatography; SDS; sodium dodecyl sulfate; SEM; scanning electron microscopy; SE-HPLC; size
Keywords: نان سازی; Durum wheat; Processing quality; Pasta-making; Bread-making; Drought stress; Heat stress;
Keywords: نان سازی; Whole-grain wheat flour; Frozen dough; Bread-making; Bake-off technology
Keywords: نان سازی; Amaranth; Bread-making; Enzymatic modification; Gluten-reducedAnPEP, Aspergillus niger prolyl endopeptidase; TP, total polymeric protein; EP, Extractable polymeric protein; UP, unextractable polymeric protein; PPF, polymeric protein in the flour; UPF, une
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation
Keywords: نان سازی; Bread-making; Entomophagy; Edible insects; Novel foods; Proteins; Fatty acids;
Genetic improvement of grain quality traits for CIMMYT semi-dwarf spring bread wheat varieties developed during 1965-2015: 50 years of breeding
Keywords: نان سازی; Bread wheat; Wheat quality; Genetic gains; Bread-making;
Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
Keywords: نان سازی; Wheat quality; Solvent retention capacity; SDS sedimentation; Swelling index of glutenin; Alveograph; Bread-making
Tissue-based analysis of a charred flat bread (galette) from a Roman cemetery at Saint-Memmie (Dép. Marne, Champagne-Ardenne, north-eastern France)
Keywords: نان سازی; Gallo-Roman period; Northeastern France; Funerary rites; Bread-making; Tissue analysis; Cereal processing;
Structure du pain et index glycémique
Keywords: نان سازی; Amidon; Fibres alimentaires; Panification; Texture; Starch; Food fibers; Bread-making; Texture;
Bioconversion of brewer's spent grains by reactive extrusion and their application in bread-making
Keywords: نان سازی; Spent grains; Extrusion; Enzymatic hydrolysis; Arabinoxylans; Bread-making;
A new method for dynamic modelling of bread dough kneading based on artificial neural network
Keywords: نان سازی; Bread-making; Kneading; Recurrent neural networks; Artificial learning; Performance modelling;
Phytases from thermophilic molds: Their production, characteristics and multifarious applications
Keywords: نان سازی; Phytic acid; Phytase; Thermophilic molds; Dephytinization; Plant growth promotion; Bread-making; Environmental phosphorus pollution
Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality
Keywords: نان سازی; Starch; Yam; Cassava; Composite flour; Farinograph properties; Bread-making;
Near Infrared Spectroscopy and multivariate analysis methods for monitoring flour performance in an industrial bread-making process
Keywords: نان سازی; Flour; Near Infrared Spectroscopy; Multivariate control charts; Bread-making
Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage
Keywords: نان سازی; Bread shelf-life; Ropy spoilage; Lactobacillus plantarum; Bacillus subtilis; Fermentation products; Organic acids; Bread-making
A β-cyclodextrin glycosyltransferase from a newly isolated Paenibacillus pabuli US132 strain: Purification, properties and potential use in bread-making
Keywords: نان سازی; β-CGTase; Paenibacillus pabuli; Purification; Cyclodextrins production; Bread-making