Keywords: نان بدون گلوتن; Gluten-free bread; Egg white; Rheology; Texture; Interfacial properties;
مقالات ISI نان بدون گلوتن (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: نان بدون گلوتن; Banana starch; Extrusion; Digestion; Retrogradation; Gluten-free bread;
Keywords: نان بدون گلوتن; Gluten-free bread; Dietary fibre; Sensory acceptability; Glycemic index;
Keywords: نان بدون گلوتن; Hydrocolloids; HPMC; Viscosity; Hydration; Gluten-free bread; Texture;
Keywords: نان بدون گلوتن; Corn gluten meal; Microfluidization; Gluten-free bread; Xanthan; Citrus fiber;
Keywords: نان بدون گلوتن; Gluten-free bread; Bee pollen; Techno-functional properties; Firming kinetic;
Keywords: نان بدون گلوتن; Corn gluten meal; Microfluidization; Gluten-free bread; Hydrocolloid; Rheology; Texture;
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
Keywords: نان بدون گلوتن; Sourdough; Chestnut flour; Gluten-free bread; Physical analysis; Shelf-life;
Keywords: نان بدون گلوتن; Antioxidant capacity; Chestnut; Gluten-free bread; Physical analysis; Shelf-life
Keywords: نان بدون گلوتن; 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: نان بدون گلوتن; Egg albumin; Gluten-free bread; Rice bran protein concentrate; Rheology
Keywords: نان بدون گلوتن; Gluten-free bread; Hydrocolloids; Dough handling; Bread structure; Technological properties
Keywords: نان بدون گلوتن; Gluten-free; Nutrition; Glycemic response; Sensory acceptance; CD; Celiac disease; DF; Dietary fiber; fwb; flour weight basis; GF; Gluten-free; GFB; Gluten-free bread; GI; Glycemic index; GL; Glycemic load; GR; Glycemic response; HI; Hydrolysis index; HPM
Keywords: نان بدون گلوتن; Gluten-free bread; Teff; Sourdough; Sensory properties; GF; gluten-free; HPMC; hidroxypropylmethylcelullose; BF; based on flour; SDBu; buckwheat based sourdough; SDRi; rice based sourdough; SDLh; sourdough with Lactobacillus helveticus; Te-SDBu; teff +Â
Keywords: نان بدون گلوتن; Bread aroma; Gluten-free bread; Volatiles; Sensory quality; Aroma precursors;
Keywords: نان بدون گلوتن; Gluten-free bread; Bovine plasma proteins; Inulin; Bread quality; Bread staling; Bread hardness
Keywords: نان بدون گلوتن; Gluten-free bread; Amaranth; Quinoa; Sweeteners; Time-intensity analysis;
Keywords: نان بدون گلوتن; Gluten-free bread; Shortening; Emulsifier; Chickpea flour; Tiger nut flour;
Keywords: نان بدون گلوتن; Oat flour; Oat bread; Gluten-free bread
Keywords: نان بدون گلوتن; Gluten-free bread; Particle size; Water content; Starch digestibility
Keywords: نان بدون گلوتن; Jasmine rice; Pregelatinised tapioca starch; Transglutaminase; Rheology; Gluten-free bread
Keywords: نان بدون گلوتن; Rheology; Microstructure; Fibre; Gluten-free bread
Keywords: نان بدون گلوتن; Starch; Inulin; Polymerization degree; Gluten-free bread; Bread quality; Bread staling;
Keywords: نان بدون گلوتن; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Keywords: نان بدون گلوتن; Gluten-free bread; Waxy starches; Quality; Texture; Staling;
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Keywords: نان بدون گلوتن; 2-ACPY; 2-acetyl-1-pyrroline; CAR; carboxen; CCD; central composite design; D; desirability function; DVB; divinylbenzene; DOE; design of experiments; FD; flavour dilution factor; GC/QTOF; gas chromatography/quadrupole-time of flight; HPMC; hydroxyl propy
Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
Keywords: نان بدون گلوتن; β-Conglycinin; Soy proteins; Gluten-free bread; Corn starch; Structure; Hydration;
Understanding the role of oat β-glucan in oat-based dough systems
Keywords: نان بدون گلوتن; Oat flour; Oat bread; Avena; Gluten-free bread
Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread
Keywords: نان بدون گلوتن; Gluten-free bread; Linseed mucilage; Rheology; Texture; Staling;
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
Keywords: نان بدون گلوتن; Gluten-free bread; Prebiotic; Quantitative descriptive analysis; Celiac disease; Partial least squares regression;
The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures
Keywords: نان بدون گلوتن; Gluten-free bread; Buckwheat; HPMC; Rheology; Dough; BakingCD, celiac disease; DBF, dehulled buckwheat flour; GF, gluten-free; HPMC, hydroxypropylmethylcellulose; HuSL, moisture of the bread slice; HuCC, moisture of the crumb core; PBF, puffed buckwheat f
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic
Keywords: نان بدون گلوتن; Gluten-free bread; Proteins; Texture; Staling
Effect of legume flours on baking characteristics of gluten-free bread
Keywords: نان بدون گلوتن; Celiac disease; Gluten-free bread; Starch-based formulations; Legume flours;
Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli
Keywords: نان بدون گلوتن; Raffinose-family-oligosaccharides; Lactobacilli; α-Galactosidase; Levansucrase; Gluten-free bread; LAB; lactic acid bacteria; RFOs; raffinose family oligosaccharides; NDOs; non-digestible oligosaccharides; α-GOSs; α-galactooligosaccharides; α-Gal; α-
Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
Keywords: نان بدون گلوتن; Gluten-free bread; Rice bran; Dietary fibre fraction; Sensory property;
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
Keywords: نان بدون گلوتن; Gluten-free bread; Sorghum; Starch; Texture
Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch
Keywords: نان بدون گلوتن; Cassava; Gluten-free bread; Rheology; Sorghum; Texture
Preparation of gluten-free bread using a meso-structured whey protein particle system
Keywords: نان بدون گلوتن; Gluten-free bread; Whey protein; Mesoscopic; Gas retentionCLSM, confocal laser scanning microscope; db, dry basis; GDL, glucono-delta-lacton; WP, whey protein
Staling of fresh and frozen gluten-free bread
Keywords: نان بدون گلوتن; Gluten-free bread; Staling; Freezing; RetrogradationDSC, differential scanning calorimetry; GF, gluten-free; Tg’, temperature of glass transition of the maximally freeze-concentrated state; Tm’, ice melting temperature of the maximally freeze-concentrated
Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours
Keywords: نان بدون گلوتن; Gluten-free bread; Antioxidant capacity; Breadmaking; Wholegrain buckwheat flour; Light buckwheat flour
Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights
Keywords: نان بدون گلوتن; Buckwheat; Sourdough; Gluten-free bread
Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase
Keywords: نان بدون گلوتن; Cassava starch; Gluten-free bread; Sorghum; Microbial transglutaminase
Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality
Keywords: نان بدون گلوتن; Gluten-free bread; Freezing; Rheological properties
Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
Keywords: نان بدون گلوتن; Gluten-free bread; Mixolab; Rheology; Buckwheat flour
The effects of maltodextrins on gluten-free dough and quality of bread
Keywords: نان بدون گلوتن; Gluten-free bread; Maltodextrins; Dough rheology; Bread staling
Utilization of chestnut flour in gluten-free bread formulations
Keywords: نان بدون گلوتن; Dough rheology; Emulsifier; Gum; Gluten-free bread; Chestnut flour; Rice flour
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread
Keywords: نان بدون گلوتن; Gluten-free bread; Thermoplastic extrusion; Acid modification; Rice flour
Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch
Keywords: نان بدون گلوتن; Cassava; Cellulose-derivatives; Creep-recovery; Emulsifiers; Gluten-free bread; Sorghum
The impact of resistant starch on characteristics of gluten-free dough and bread
Keywords: نان بدون گلوتن; Gluten-free bread; Resistant starch; Fibre; Dough rheology
Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
Keywords: نان بدون گلوتن; Gluten-free bread; Sourdough