دانلود مقالات ISI درباره ریاضی خمیر + ترجمه فارسی

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Keywords: ریاضی خمیر; Barley β-glucan; Molecular weight; Bread quality; Dough rheology; Flour quality; Image acquisition analysis; Bread firmness

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2010 سفارش ترجمه

Rheological properties of gluten-free bread formulations

Keywords: ریاضی خمیر; Dough rheology; Emulsifier; Gum; Rice bread; Baking; Bread quality

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2010 سفارش ترجمه

Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Keywords: ریاضی خمیر; Large deformation testing; Dough rheology; Dough extension; Mullins damage; Bergstrom–Boyce model; Roll forces; Finite element modeling of dough sheeting

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2010 سفارش ترجمه

Functional effects of xanthan gum on composite cassava-wheat dough and bread

Keywords: ریاضی خمیر; xanthan gum; Dough rheology; Cassava flour; Wheat flour; Composite bread quality

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2009 سفارش ترجمه

Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking

Keywords: ریاضی خمیر; Enzyme bleaching; Wheat flour; Dough rheology; Test baking

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2009 سفارش ترجمه

The impact of resistant starch on characteristics of gluten-free dough and bread

Keywords: ریاضی خمیر; Gluten-free bread; Resistant starch; Fibre; Dough rheology

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Effect of barley β-glucan molecular size and level on wheat dough rheological properties

Keywords: ریاضی خمیر; Dough rheology; β-Glucan; Molecular weight; Creep–recovery; Flour quality; Dynamic oscillatory testing

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

Keywords: ریاضی خمیر; Soft wheat flour; Milling streams; Flour fortification; Dough rheology; Semi-sweet biscuit; Mechanical properties

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2009 سفارش ترجمه

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

Keywords: ریاضی خمیر; Flour mill streams; Physico-chemical properties; Dough rheology; Stress relaxation; Cookies

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2009 سفارش ترجمه

Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

Keywords: ریاضی خمیر; Wheat proteins; Dough rheology; Size distribution of proteins; Chapati texture; Thiol and disulfide content of flour

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2008 سفارش ترجمه

Strain hardening as an indicator of bread-making performance: A review with discussion

Keywords: ریاضی خمیر; Strain hardening; Dough rheology; Baking performance; Gas cell stability

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2008 سفارش ترجمه

Predicting wheat quality – consequences of the ascorbic acid improver effect

Keywords: ریاضی خمیر; Bread making; Ascorbic acid; Protein composition; Dough mixing; Dough extension; Dough rheology; Protein-thiols; GlutathioneGSH, reduced glutathione; GSSG, oxidized glutathione; PSSG, protein glutathione mixed disulphide; AA, ascorbic acid; DHA, dehydroas

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2008 سفارش ترجمه

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

Keywords: ریاضی خمیر; Flour streams; Fractionation and reconstitution; Flour constituents; Mixture design; Semi-sweet biscuit; Dough rheology; Biaxial extension; Cone penetrometry

دانلود رایگان متن کامل مقاله ISI 15 صفحه سال انتشار : 2008 سفارش ترجمه

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Keywords: ریاضی خمیر; Biscuit dough; Soft dough biscuits; Fat replacement; Dough rheology; Farinograph; Texture analyzer

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2007 سفارش ترجمه

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Keywords: ریاضی خمیر; Enzymes; Wheat flour; Dough rheology; Bread quality; Bread staling

دانلود رایگان متن کامل مقاله ISI 12 صفحه سال انتشار : 2007 سفارش ترجمه

Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

Keywords: ریاضی خمیر; Flour mill streams; Physico-chemical properties; Fractionation/reconstitution; Semi-sweet biscuit; Dough rheology; Stress relaxation; Cone penetrometry

دانلود رایگان متن کامل مقاله ISI 13 صفحه سال انتشار : 2007 سفارش ترجمه

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Keywords: ریاضی خمیر; Gluten-free; Hydrocolloids; Dough rheology; Bread quality

دانلود رایگان متن کامل مقاله ISI 15 صفحه سال انتشار : 2007 سفارش ترجمه

Correlation between milling and baking parameters of wheat varieties

Keywords: ریاضی خمیر; Correlation; Dough rheology; Milling and baking parameters; Wheat flour

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2006 سفارش ترجمه

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Keywords: ریاضی خمیر; Glucose oxidase; Wheat flour; Dough rheology; Gluten; Proteins; Microstructure; Bread quality

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2006 سفارش ترجمه