Keywords: کیفیت نان; Damaged starch; Dough extensibility; Resistance to extension; Protein network analysis; CLSM; Swelling; Bread quality;
مقالات ISI کیفیت نان (ترجمه نشده)
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Keywords: کیفیت نان; Plant oils; Yeast inhibition; Bread quality; Crumb texture; Shelf-life;
Keywords: کیفیت نان; Dextran; Bread quality; Dough rheology; Retrogradation; Dextran (PubChem CID: 4125253); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207);
Keywords: کیفیت نان; Dextran (PubChem CID: 4125253); Starch (PubChem CID: 24836924); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Dextran; Weight-average molecular weight; Bread quality; Pasting property; Rheology;
Keywords: کیفیت نان; Lupinus angustifolius; Pediococcus pentosaceus; Protein functionality; Bread quality; Facial expression;
Keywords: کیفیت نان; Sourdough; Reuteransucrase; Bread quality; Reuteran; Dextran; Exopolysaccharides;
Keywords: کیفیت نان; Size exclusion chromatography; Molecular weight distribution; Bread quality; Gliadins; Glutenins; Dough rheology;
Keywords: کیفیت نان; Gluten-free bread; Bovine plasma proteins; Inulin; Bread quality; Bread staling; Bread hardness
Keywords: کیفیت نان; Bread quality; Film thickness; Packaging; Overpackaging; Texture profile analysis
Keywords: کیفیت نان; Steamed bread; Raw wheat germ; Defatted wheat germ; Bread quality
Keywords: کیفیت نان; Sourdough; Exopolysaccharides; Bread quality; Shelf life;
Keywords: کیفیت نان; DP; degree of polymerisation; GH; glycoside hydrolase; HPAEC; high performance anionic-exchange chromatography; RACE; Rapid Amplification of cDNA Ends; MES; 2-(N-morpholino) ethane sulphonic acid; RmGBE; α-1,4-glycogen branching enzyme from Rhizomucor mi
Keywords: کیفیت نان; Wheat germ; Sourdough fermentation; Rheological properties; Bread quality; Sensory acceptability; RWG; raw wheat germ; TWG; toasted wheat germ; SWG; sourdough wheat germ; FWG; fermented wheat germ; WF; wheat flour;
Keywords: کیفیت نان; Starch; Inulin; Polymerization degree; Gluten-free bread; Bread quality; Bread staling;
Keywords: کیفیت نان; Dietary fiber; Coffee silverskin; Bread quality; Image processing; Texture analysis;
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology
Keywords: کیفیت نان; Flour blends; Sweet bread; Rheology; Frozen storage; Bread quality;
The effect of Plantago seeds and husk on wheat dough and bread functional properties
Keywords: کیفیت نان; Wheat bread; Dough rheology; Bread quality; Plantago; Psyllium;
Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules
Keywords: کیفیت نان; Phytate; Chelating capacity; Dough property; Bread quality
Minimizing molecular weight reduction of β-glucan during barley bread making
Keywords: کیفیت نان; Barley; β-Glucan; Molecular weight; β-Glucanase; Bread quality; MW; molecular weight; Mw; weight average molecular weight; Mwcalc; calcofluor weight average molecular weight; HPAEC-PAD; High performance anion exchange chromatography with pulsed amperome
Elevated CO2 alters grain quality of two bread wheat cultivars grown under different environmental conditions
Keywords: کیفیت نان; Elevated CO2; Grain protein; Grain minerals; Dough rheological properties; Bread quality
Wheat grain quality under increasing atmospheric CO2 concentrations in a semi-arid cropping system
Keywords: کیفیت نان; Free-Air Carbon dioxide Enrichment (FACE); Grain quality; Nutrient and anti-nutrient factors; Bread quality
Dough rheology and bread quality of wheat–chickpea flour blends
Keywords: کیفیت نان; Wheat and chickpea flour; Dough rheological properties; Bread quality; Sensory evaluation
Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread
Keywords: کیفیت نان; Barley; Oat; Bread quality; Dough rheologyAX, arabinoxylans; DDT, dough development time; DST, dough stability time; Ext, extensibility (distance at sample rupture in extensibility test); MW, molecular weight; NSP, non-starch polysaccharides; PCA, princip
Wood consumption and analysis of the bread baking process in wood-fired bakery ovens
Keywords: کیفیت نان; Wood consumption; Measurement; Efficiency; Wood-fired bakery oven; Bread quality
Rheological properties of gluten-free bread formulations
Keywords: کیفیت نان; Dough rheology; Emulsifier; Gum; Rice bread; Baking; Bread quality
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
Keywords: کیفیت نان; Barley β-glucan; Molecular weight; Bread quality; Dough rheology; Flour quality; Image acquisition analysis; Bread firmness
In situ production and analysis of Weissella confusa dextran in wheat sourdough
Keywords: کیفیت نان; Bread quality; Dextran; Exopolysaccharides; Isomaltooligosaccharides; Weissella; Wheat sourdough
Effect of the thermostable xylanase B (XynB) from Thermotoga maritima on the quality of frozen partially baked bread
Keywords: کیفیت نان; Bread quality; Frozen partially baked bread; Thermotoga maritima; XylanaseAX, arabinoxylan; DMA, dynamic-mechanical analysis; DSC, differential scanning calorimeter; FPBB, frozen partially baked bread; FW, freezable water in crumb; L, average abscissa at
Application of xyloglucan to improve the gluten membrane on breadmaking
Keywords: کیفیت نان; Wheat flour; Xyloglucan; Breadmaking; Dough property; Bread quality
Using of hazelnut testa as a source of dietary fiber in breadmaking
Keywords: کیفیت نان; Dietary fiber; Hazelnut testa; Bread quality
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Keywords: کیفیت نان; Enzymes; Wheat flour; Dough rheology; Bread quality; Bread staling
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Keywords: کیفیت نان; Gluten-free; Hydrocolloids; Dough rheology; Bread quality
Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
Keywords: کیفیت نان; Glucose oxidase; Wheat flour; Dough rheology; Gluten; Proteins; Microstructure; Bread quality
Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours
Keywords: کیفیت نان; Polished wheat flours; Fungal α-amylase; Dough property; Bread quality
Effect of storage of surfactant gels on the bread making quality of wheat flour
Keywords: کیفیت نان; Surfactant; Bread quality; Staling; Gel;
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
Keywords: کیفیت نان; HPMC; Hydrocolloid; Bread quality; Staling; Sensory analysis; Microstructure;
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads
Keywords: کیفیت نان; Bread quality; Enzymes; Mechanical properties; Sensory profile; Crumb grain structure;