Keywords: خرد کردن نان; Jet milling; Wheat flour particle size; Bread texture; Bread staling; Bread sensory analysis;
مقالات ISI خرد کردن نان (ترجمه نشده)
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Keywords: خرد کردن نان; Sprouting; Enzymes; Improvers; Rheology; Bread staling;
Keywords: خرد کردن نان; Potato fibre; Bread staling; 1H NMR molecular mobility; Physico-chemical properties
Keywords: خرد کردن نان; Gluten-free bread; High pressure processing; Bread staling; Texturea*, redness; −a, greenness; AI, dough area increase; ANOVA, analysis of variance; b*, yellowness; −b*, blueness; BU, Brabender® unit; CS, corn starch; CSt, CS treated at 600 MPa for 5 min
Keywords: خرد کردن نان; Amylopectin; Rice; Bread staling; Starch branching enzyme IDP, degree of polymerization; SbeI, starch branching enzyme I
Keywords: خرد کردن نان; Gluten-free bread; Bovine plasma proteins; Inulin; Bread quality; Bread staling; Bread hardness
Keywords: خرد کردن نان; BB; wheat bran added bread; DSC; Differential scanning calorimetry; FW; frozen water; GLM; General Linear Model; IB; inulin added bread; PBB; part-baked bread; LF; Long Fermentation time; MF; Medium Fermentation time; SF; Short Fermentation time; Tgâ²; t
Keywords: خرد کردن نان; Bread staling; Proton mobility; Low-resolution proton nuclear magnetic resonance; Water status; Gluten;
Keywords: خرد کردن نان; Starch; Inulin; Polymerization degree; Gluten-free bread; Bread quality; Bread staling;
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?
Keywords: خرد کردن نان; Bread staling; Molecular mobility; Two dimensional relaxometry;
Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy
Keywords: خرد کردن نان; Near-infrared spectroscopy; Mid-infrared spectroscopy; 2DCOS; Bread staling;
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread
Keywords: خرد کردن نان; Enzymes; Durum wheat semolina; TPA; aw; Bread staling;
Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy
Keywords: خرد کردن نان; Thermoascus aurantiacus CBMAI 756; Xylanase; Arabinoxylan; Bread staling; Amylopectin retrogradation; Crumb firmness;
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance
Keywords: خرد کردن نان; 1H NMR; Fast Field Cycling NMR; Bread staling; Molecular mobility
Waxy durum and fat differ in their actions as improvers of bread quality
Keywords: خرد کردن نان; Waxy durum; Fat; Crumb softening; Bread staling; Compression analysis
The effect of chitosan oligosaccharides on bread staling
Keywords: خرد کردن نان; Chitosan oligosacharides; Bread staling; Mechanisms
The effects of maltodextrins on gluten-free dough and quality of bread
Keywords: خرد کردن نان; Gluten-free bread; Maltodextrins; Dough rheology; Bread staling
Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy
Keywords: خرد کردن نان; Bread staling; Impedance spectroscopy; Glass transition temperature (Tg); Starch re-crystallization; Capacitance; Resistance
β-Cyclodextrin (β-CD): A new approach in bread staling
Keywords: خرد کردن نان; β-Cyclodextrin; Retardation effect; Bread staling
Properties of bread made from frozen dough containing waxy wheat flour
Keywords: خرد کردن نان; Waxy wheat flour; Specific volume; Firmness; Bread staling
Directed evolution of a maltogenic α-amylase from Bacillus sp. TS-25
Keywords: خرد کردن نان; Directed evolution; Bread staling; Thermal stability; Maltooligosaccharides; Retrogradation; Starch amylopectin
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Keywords: خرد کردن نان; Enzymes; Wheat flour; Dough rheology; Bread quality; Bread staling
Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima
Keywords: خرد کردن نان; AX; arabinoxylan; WE-AX; water-extractable AX; WU-AX; water-unextractable AX; ppm; mg/kg flour basis; XynB; the recombinant xylanase B of a hyperthermophilic Thermotoga maritima MSB8; PHBAH; p-hydroxybenzoic acid hydrazide; MES; 2-(N-Morpholino)ethane sul