Keywords: خمیر; Sodium chloride salt; Gluten; Dough; Rheological properties; Gliadin; Glutenin; Hydrophobicity; Secondary structure; Zeta potential; HPLC;
مقالات ISI خمیر (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; Infrared laser; Dough; Browning; Generative model; Deep learning; Deconvolution;
Keywords: خمیر; ALG; sodium alginate; CGN; carrageenan; GG; guar gum; XG; xanthan gum; KGM; konjac glucomannan; LBG; Locust bean gum; β-CD; β-Cyclodextrin; AG; arabic gum; SC; sodium caseinate; PG; pigskin gelatin; HMOP; high methoxyl orange pectin; LMOP; low methoxyl
Keywords: خمیر; Dough; Underutilised cereals; Fermentation; Microbial diversity; Gene sequence;
Keywords: خمیر; Bakery enzymes; Mixing; Aeration; Dough; Ultrasound;
Keywords: خمیر; Blue diode laser; Baking; Dough; High-resolution heating; Starch gelatinization; Food layered manufacture;
Keywords: خمیر; Dough; Elasticity; High protein digestibility; Kafirin; Stress-relaxation;
Keywords: خمیر; Starch paste; Dough; Rheological properties; Starch noodles; Correlation analysis;
Keywords: خمیر; Whole wheat; Dough; Bread; Enzyme; Emulsifier; Hydrocolloid; Oxidant;
Keywords: خمیر; Colour wheat; Dough; Combination technology; Steamed bread;
Keywords: خمیر; Chlorella vulgaris; Dough; Bread; Rheology; Texture;
Keywords: خمیر; Wheat bran; Bioprocessing treatment; Gluten; Dough; Dietary fiber;
Keywords: خمیر; Dough; Wheat cultivar; Osmotic regulator; Low salt; Stickiness; Harvest cultivar;
Keywords: خمیر; Gluten; Starch; Water; Dough; Ultrasound; Bubble size distribution;
Keywords: خمیر; Baking; Gluten-free; Dough; Crumb;
Keywords: خمیر; Fundamental rheology; Empirical rheology; Extensograph; Rheometer; Dough; Gluten network;
Keywords: خمیر; Dough; process optimisation; apparent adhesive forces; surfaces; fouling; cleaning; waste minimisation;
Keywords: خمیر; Adhesion; Centrifuge method; Cleanability; Dough; Surface characterization;
Structural, textural and sensory impact of sodium reduction on long fermented pizza
Keywords: خمیر; Microstructure; Image analysis; Protein network analysis; Wheat; Potassium chloride; Sodium chloride; Salt; Dough;
Keywords: خمیر; Bacterial nanocellulose; Bread crumb; Dough; Rheology; Texture; Viscoelasticity;
Keywords: خمیر; Bread; Breadmaker; Scale; Dough; Mixing; Crumb;
Keywords: خمیر; Dough; Nixtamalized corn flour; Thermal properties; Viscoelasticity
Keywords: خمیر; Ultrasound; Dough; Bubble size distribution; Mechanical properties;
Keywords: خمیر; Baking; Dough; Heat; QTLsAACC, American Association of Cereal Chemists; BLUEs, best linear unbiased estimates; DArT, Diversity Arrays Technology; NIR, Near-infrared reflectance; QTL, quantitative trait locus; RACI-CCD, Royal Australian Chemical Institute
Keywords: خمیر; Nixtamalization; Dough; Nejayote; Textural; Viscoelastic;
Keywords: خمیر; RLU; Relative Light Units; YPD; yeast peptone dextrose; YPS; yeast peptone sucrose; OD600; optical density at 600Â nm; Yeast; Saccharomyces cerevisiae; Fermentation; Dough; Rheology; Hydrogen peroxide; HyPerBlu; Chemiluminescence;
Keywords: خمیر; dough; fiber; mantou; pineapple; texture
Keywords: خمیر; Dough; Amyloglucosidase; Sucrose; Rheological propertiesAMG, amyloglucosidase
Keywords: خمیر; TW; test weight; PC; grain protein content; GPpHa; grain protein produced per hectare; P; tenacy; L; extensibility; W; strength; P/L; configuration ratio; DMH; dough maximum height; DFH; dough final height at the end of the 3Â h fermentation; DHL; dough h
Keywords: خمیر; Dough; Aeration; Pressure-vacuum mixing; Voidage; Population balance model; Bubbles;
Keywords: خمیر; Gluten-free; Dough; Bread; Rheology
Keywords: خمیر; Rheological property; Flour quality; Dough; Genetic improvement; Wheat
Keywords: خمیر; Capillary rheology; Pasta; Dough; ExtrusionER, Extrusion rate; EP, Extrusion pressure; ME, Mechanical energy; S, Semolina; SFF, Semolina-flaxseed flour; SME, Specific mechanical energy; SWW, Semolina-whole wheat flour; SWWFF, Semolina-whole wheat flour-fl
Keywords: خمیر; Dough; Enzyme; Oxygen; Rheology
Keywords: خمیر; Konjac glucomannan; Dietary fibre; Dough; Disulphide bond; Protein conformation;
Keywords: خمیر; Flour; Dough; Solvent retention capacity; Mixograph; Cookie; Rheology;
Keywords: خمیر; Dietary fibre; Rheology; Texture; Dough; Biscuits
Keywords: خمیر; Lactic acid bacteria; Sourdough; Albanian wheat cultivars; 2-DE; two-dimensional electrophoresis; D; dough; DY; dough yield; FAA; free amino acids; HMW; high molecular weight; L; extensibility; LAB; lactic acid bacteria; LMW; low molecular weight; ME; met
Keywords: خمیر; Baking process; Foam; Dough; Biscuit; Bubble expansion; Rheology
Keywords: خمیر; Recombinant lipoxygenase; Wheat flour; Dough; Bread; Properties;
Keywords: خمیر; Ohmic heating; Baking; Dough; Modelling; Porosity; Electrical conductivity
Impact of yeast and fungi (1â¯ââ¯3)(1â¯ââ¯6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Keywords: خمیر; 1â¯ââ¯3)(1â¯ââ¯6)-β-glucan; Rheology; Gluten-free; Dough; Bread;
Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review
Keywords: خمیر; Fusarium; Grains; Mycotoxins; Fungi; Storage; Dough; Pasta; Bread;
Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties
Keywords: خمیر; Laccase; Crosslinking; Viscoelasticity; Gluten-free; Dough; Ferulic acid (PubChem CID: 445858); l-Cysteine (PubChem CID: 5862); Glutathione (PubChem CID: 124886); Tyrosine (PubChem CID: 6057);
Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough
Keywords: خمیر; Cowpea thionin; Linear defensin; Antifungal activity; Dough;
Hydrocolloids in wheat breadmaking: A concise review
Keywords: خمیر; Hydrocolloids; Bread; Dough; Staling; Bake off technologies; Composite breads; AG; arabic gum; AL; sodium alginate; BG; brea gum; BOT; baking off technologies; κ-CAR; Kappa carrageenan; ι-CAR; Iota carrageenan; λ-CAR; Lambda carrageenan; CH; chitosan;
Quantitative MRI study of layers and bubbles in Danish pastry during the proving process
Keywords: خمیر; Dough; Fat; Puff pastry; Inflation; Bubble; Gas cell;
Effects of Hofmeister salt series on gluten network formation: Part II. Anion series
Keywords: خمیر; Hofmeister anion series; Gluten; Dough; Microstructure; Uniaxial tensile extension rheology
Cookies from composite wheat-sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition
Keywords: خمیر; Cookies; Dough; Sesame peels flour; Bacillus subtilis; Biosurfactant;
Reducing saturated fat with oleogel/shortening blends in a baked product
Keywords: خمیر; Saturated fat; Shortening; Oleogel; Cookie; Rheology; Wax; Texture; Dough;