Keywords: خمیر نان; CFD; Bread dough; Kneading; Microstructural damage;
مقالات ISI خمیر نان (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.
Keywords: خمیر نان; Bread dough; Aeration; Pressure-vacuum mixing; Porosity;
Keywords: خمیر نان; Ohmic heating; Bread dough; Proofing; Energy;
Keywords: خمیر نان; Bread dough; Resting time; Dough porosity; Bubble and crumb pore size distribution; Baking;
Keywords: خمیر نان; Industrial baker's yeast; Baking associated stress; Proline; γ-Glutamyl kinase; Bread dough; Fermentation ability
Keywords: خمیر نان; Structured Light; Bubble size; Internal structure; Monitoring; Fermentation; Bread dough; Behavior
Keywords: خمیر نان; Baking; Bread dough; Porous medium; Bubbles; Model; Mass transport; Heat transport; Local deformation; Experimental verification; MRI; CO2 release
Keywords: خمیر نان; Aeration; Mixing; Bubble; Population balance; Food processing; Bread dough;
Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant
Keywords: خمیر نان; Baker's yeast; GABA; Bread dough; Nitrogen metabolism; Fermentation;
The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography
Keywords: خمیر نان; X-ray microtomography; Synchrotron source; Bubble size distribution; Bread dough; Disproportionation; Bubble dynamics
2D structural imaging study of bubble evolution during leavening
Keywords: خمیر نان; Bread dough; Image analysis; Bubble; Leavening;
Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast
Keywords: خمیر نان; Industrial baker's yeast; The POG1 gene; High-sucrose stress; Freeze–thaw stress; Bread dough; Fermentation ability
Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough
Keywords: خمیر نان; Industrial baker's yeast; Proline; High-sucrose stress; Stress tolerance; Bread dough; Fermentation ability
The shear rheology of bread dough: Analysis of local flow behaviour using CFD
Keywords: خمیر نان; Bread dough; Computational fluid dynamics; Wall slip; Microstructure
Monitoring the dynamic density of dough during fermentation using digital imaging method
Keywords: خمیر نان; Bread dough; Fermentation process; Dough density; Image processing; Proofing conditions;
Ultrasonic study of wheat flour properties
Keywords: خمیر نان; Flour; Bread dough; Ultrasound; NDT; Rheology
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures
Keywords: خمیر نان; Specific heat capacity; Enthalpy; Bread dough; Predictive models;
Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy
Keywords: خمیر نان; Magnetic resonance microscopy; Bread dough; Fermentation; Baking;
The complex shear modulus of dough over a wide frequency range
Keywords: خمیر نان; Bread dough; Dough rheology; Soft solid; Viscoelasticity; Mechanical impedance; Rheometry; Shear waves; Ultrasound; Relaxation models
Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough
Keywords: خمیر نان; Industrial baker's yeast; N-Acetyltransferase Mpr1/2; Air-drying stress; Stress tolerance; Bread dough; Fermentation ability
Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles
Keywords: خمیر نان; Bread dough; Proving; Pressure; Surface tension; Hydrostatic;
Assessment of thermal conductivity as a function of porosity in bread dough during proving
Keywords: خمیر نان; Bread dough; Proving; Thermal conductivity; Porosity
A new acoustic technique to monitor bread dough during the fermentation phase
Keywords: خمیر نان; Acoustic; Low frequency sensor; Bread dough; Fermentation
Rolling of bread dough: Experiments and simulations
Keywords: خمیر نان; Rolling; Bread dough; Viscoplasticity; Yield stress; Yielded/unyielded regions; Herschel–Bulkley fluids; Slip; Sheet thickness; Torque measurements
Bread dough rheology and recoil
Keywords: خمیر نان; Bread dough; Soft-solid; Experiments; Recoil; Integral model; Damage function;
Expansion of elastic bodies with application in the bread industry
Keywords: خمیر نان; Bread dough; Elastic expansion; B-Splines; Surface evolution; Rayleigh–Ritz method
Description of leavening of bread dough with mathematical modelling
Keywords: خمیر نان; Fermentation kinetics; Yeast growth curve; Image analysis; Non linear regression models; Bread dough
Bread dough rheology and recoil
Keywords: خمیر نان; Bread dough; Viscoelasticity; Recoil; Relaxation; Damage function;
Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements
Keywords: خمیر نان; Bread dough; Aeration; Microwave attenuation; Microwave phase shift;
Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach
Keywords: خمیر نان; Water; Bread dough; Thermogravimetry; Knudsen TGA;
An Experimental and Theoretical Investigation of Bread Dough Sheeting
Keywords: خمیر نان; sheeting; bread dough; modelling; power law fluid;