Keywords: نانوایی; Breadmaking; Gas cells; Dough liquor; Foam; Stability; Lipids;
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Keywords: نانوایی; Breadmaking; Dough development; Gas bubble stability; Genetics of wheat proteins1B/1R, wheat/rye translocation lines; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; MWD, molecular weight distribution; SDS-
Keywords: نانوایی; Breadmaking; Gluten free; Hydrothermal treatment; Rice; CornRFBS, Rice/Field Bean Semolina; CFBS, Corn/Field Bean Semolina; H/W ratio, Height/Width ratio
A family 30 glucurono-xylanase from Bacillus subtilis LC9: Expression, characterization and its application in Chinese bread making
Keywords: نانوایی; Glucurono-xylanase; 4-O-glucuronoxylan; Bacillus subtilis; Breadmaking;
Mixolab⢠for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
Keywords: نانوایی; Wheat flour; Dough structure; Soluble fiber; Soy peptides; Breadmaking;
Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process
Keywords: نانوایی; Deoxynivalenol; Deoxynivalenol-3-glucoside; Breadmaking; Enzymes; Modified forms;
Stability of added and in situ-produced vitamin B12 in breadmaking
Keywords: نانوایی; Breadmaking; Stability; Cyanocobalamin; Hydroxocobalamin; In situ-produced vitamin B12;
Expression of an Aspergillus niger xylanase in yeast: Application in breadmaking and in vitro digestion
Keywords: نانوایی; Xylanase; Breadmaking; In vitro digestion;
Effect of glutens of different quality on dough characteristics and breadmaking performance
Keywords: نانوایی; Wheat flour; Gluten quality; Dough; Breadmaking; Rheology;
Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing
Keywords: نانوایی; Mineral availability; Flour; Breadmaking; Phytate
Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours
Keywords: نانوایی; Gluten-free bread; Antioxidant capacity; Breadmaking; Wholegrain buckwheat flour; Light buckwheat flour
Impact of fibers on physical characteristics of fresh and staled bake off bread
Keywords: نانوایی; Partially baked; Breadmaking; Quality; Staling
Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae
Keywords: نانوایی; Breadmaking; Gas cell stability; Liquid lamella; Gluten–starch matrix; Coalescence; Disproportionation
Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
Keywords: نانوایی; Wholemeal; Breadmaking; Quality; Phytates
Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review
Keywords: نانوایی; Breadmaking; Gluten; Redox agents; Endogenous enzymesAH2, ascorbic acid; CAT, catalase; CSH, cysteine; CSSC, cystine; FAD, flavin adenine dinucleotide; GR, glutathione reductase; GRAS, generally recognized as safe; GS, glutenin subunit; GSH, glutathione;
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review
Keywords: نانوایی; Breadmaking; Gluten; Redox agents; Exogenous enzymesADA, azodicarbonamide; AH2, ascorbic acid; AO, ascorbate oxidase; CSH, cysteine; DHA, dehydroascorbic acid; GOX, glucose oxidase; GRAS, generally recognised as safe; GSH, glutathione; GSH-DH, glutathione
Molecular genetic mapping of quantitative trait loci associated with loaf volume in hexaploid wheat (Triticum aestivum)
Keywords: نانوایی; Breadmaking; Loaf volume; Wheat quality; QTL; SSR
Dough and bread qualities of flours with whole waxy wheat flour substitution
Keywords: نانوایی; Waxy wheat; Breadmaking; Dough property; Whole grain
Application of xyloglucan to improve the gluten membrane on breadmaking
Keywords: نانوایی; Wheat flour; Xyloglucan; Breadmaking; Dough property; Bread quality
Practical application of the SAFES (systematic approach to food engineering systems) methodology to the breadmaking process
Keywords: نانوایی; Breadmaking; Starch; Baking; SAFES
Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure
Keywords: نانوایی; Sourdough; Breadmaking; Saccharomyces cerevisiae; Lactic acid bacteria
Novel genes on chromosome 3A influencing breadmaking quality in wheat, including a new gene for loaf volume, Lvl 1
Keywords: نانوایی; Wheat; Breadmaking; Chromosome 3A; Gene Lvl 1); CBP; Chorleywood Bread Process; df; degrees of freedom; MS; mean square; QTL; quantitative trait locus;