Keywords: خمیر یخ زده; Special fat; Frozen dough; Physical properties; Frozen water content; Water distribution; Microstructure;
مقالات ISI خمیر یخ زده (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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 یخ زده; Hard wheat; Soft wheat; Frozen dough; Starch; Properties;
Keywords: خمیر یخ زده; Carboxymethyl cellulose sodium; Degree of substitution; Frozen dough; State of water; Rheology; Baking performance;
Keywords: خمیر یخ زده; Edible coatings; Frozen dough; Modified corn starch;
Keywords: خمیر یخ زده; Frozen dough; Yeast; Quality; Freezing; Ice crystals;
Keywords: خمیر یخ زده; Frozen dough; Waxy wheat flour; Protein; Starch; Water molecular state; RWF; regular wheat flour; WWF; Waxy wheat flour; GMP; glutenin macropolymer; NMR; nuclear magnetic resonance; HMW/LMW; high molecular weight-glutenins/low molecular weight-glutenins;
Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough
Keywords: خمیر یخ زده; Yeast/chemical leavener; Frozen dough; Steamed bread; Gassing properties; Gluten deterioration;
Keywords: خمیر یخ زده; mrożone ciasto; regulatory kwasowoÅci; emulgatory; bezpieczeÅstwo zdrowotne żywnoÅci; nadwrażliwoÅÄ pokarmowa; Frozen dough; Control agents; Emulsifiers; Food safety; Food hypersensitivity;
Keywords: خمیر یخ زده; Self-cloning procedure; Baker's yeast; Saccharomyces cerevisiae; Freeze tolerance; PDE2; Frozen dough;
Keywords: خمیر یخ زده; Damaged starch; Frozen dough; Steamed bread;
Keywords: خمیر یخ زده; Frozen dough; Strain hardening index; Biaxial extensional viscosity; Lubricated uniaxial compression
Keywords: خمیر یخ زده; GMP; Steamed bread quality; Frozen dough; Elasticity; Gassing property;
Keywords: خمیر یخ زده; Fructo-oligosaccharides; Isomalto-oligosaccharides; Frozen dough; Baking quality;
Keywords: خمیر یخ زده; Frozen dough; Gluten polymerization; Starch crystallinity; Steamed bread firmness
Keywords: خمیر یخ زده; French-type bread; Frozen dough; Extruded wheat flour; Pre-gelatinized cassava starch;
Keywords: خمیر یخ زده; BaAFP-1; Frozen dough; Thermal properties; Water statePotassium chloride (PubChem CID: 4873); Disodium phosphate dodecahydrate (PubChem CID: 61456); Sodium dihydrogen phosphate (PubChem CID: 23673460); Sodium chloride (PubChem CID: 5234); Ammonium sulfate
Keywords: خمیر یخ زده; Whole-grain wheat flour; Frozen dough; Bread-making; Bake-off technology
Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
Keywords: خمیر یخ زده; Recombinant carrot antifreeze protein; Pichia pastoris; Frozen dough; Bread; Freeze-thawed cycles;
Frozen baguette bread dough II. Textural and sensory characteristics of baked product
Keywords: خمیر یخ زده; Frozen dough; Strain hardening index; TPA; Textural and sensory properties
Improvement to baking quality of frozen bread dough by novel zein-based ice nucleation films
Keywords: خمیر یخ زده; Frozen dough; Biogenic ice nucleator; Functional food packaging;
A novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola
Keywords: خمیر یخ زده; Frozen dough; Ice nucleation protein; Yeast viability; CryoprotectantANOVA, analysis of variance; ECINs, extracellular ice nucleators; HMW, high-molecular-weight; INA, ice nucleation activity; Ina+, ice nucleation protein-expressing; INP, ice nucleation p
The effects of soy on freezable bread dough: A magnetic resonance study
Keywords: خمیر یخ زده; Magnetic resonance; NMR; MRI; Soy bread; Dough; Frozen dough; Functional foods
Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions
Keywords: خمیر یخ زده; Frozen dough; Weight loss; Isothermal condition; Fluctuating condition; Artificial neural network; Physical and kinetic models
Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat
Keywords: خمیر یخ زده; Ice structuring proteins; Water holding capacity; Frozen dough; Freeze–thaw cycleISPs, ice structuring proteins; WHC, water holding capacity; SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis
Combined effects of dough freezing and storage conditions on bread quality factors
Keywords: خمیر یخ زده; Frozen dough; Crumb firmness; Bread volume; Bread color; Staling
Combined effects of freezing rate, storage temperature and time on bread dough and baking properties
Keywords: خمیر یخ زده; Frozen dough; Stickiness; Extensibility; Bread volume
Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour
Keywords: خمیر یخ زده; Frozen dough; Freezing rate; Rheological properties
Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough
Keywords: خمیر یخ زده; Trehalose; Transglutaminase; Locus bean gum; Response surface methodology; Frozen dough
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
Keywords: خمیر یخ زده; Frozen dough; DSC; Guar gum; Xanthan gum; Proofing; Optical microscopyANOVA, analysis of variance; DATEM, diacetyl tartaric acid esters of monoglycerides; DSC, differential scanning calorimetry; F1, formulation 1; F2, formulation 2; F3, formulation 3; F4,
Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
Keywords: خمیر یخ زده; Frozen dough; Recrystallization; Gluten; Structural relaxation; TEM; Glass transition
Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb
Keywords: خمیر یخ زده; Antifreeze protein; Frozen dough; Carrot; Texture property; Volatile compound
Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality
Keywords: خمیر یخ زده; Frozen dough; Bread; Freezing; Temperature fluctuations; Frozen storage
Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures
Keywords: خمیر یخ زده; Frozen dough; Flour; Gluten; Microstructure; Recrystallization; Water mobility; SEM; TEM; Ice-structuring proteins; Antifreeze proteins
Thermal conductivity measurements of a traditional fermented dough in the frozen state
Keywords: خمیر یخ زده; Thermal conductivity; Dough; Thermal properties; Frozen dough; Tarhana
Frozen dough bread: Quality and textural behavior during prolonged storage – Prediction of final product characteristics
Keywords: خمیر یخ زده; Frozen dough; Texture; Quality; Shelf-life
Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough
Keywords: خمیر یخ زده; Antifreeze protein; Frozen dough; Fermentation capacity; Carrot
Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough
Keywords: خمیر یخ زده; Torulaspora delbrueckii; Baker's yeast; Frozen dough; Freezing; Stress
Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough
Keywords: خمیر یخ زده; Frozen dough; French bread; DSC; Textural properties;