Keywords: خمیر گندم; Pomace; Wheat dough; Dough rheology; Microstructure;
مقالات ISI خمیر گندم (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 گندم; Soy protein hydrolyzate; Wheat dough; Gluten properties; Protein characteristics; Molecular interaction; Glutenin macropolymer; Disulfide bond;
Keywords: خمیر گندم; Gluten; Kieffer rig; Micro-scale extension test; Texture analyzer; Wheat dough;
Keywords: خمیر گندم; Adhesion; Centrifuge method; Fabric; Mechanical ageing; Surface characterization; Wheat dough;
Keywords: خمیر گندم; Puff pastry; Fat reduction; Salt/sodium reduction; GlutoPeak; Wheat dough; Stickiness;
Keywords: خمیر گندم; Wheat dough; Sheeting; Detection of surface cracks; Image processing; Crack ratio
Keywords: خمیر گندم; Wheat dough; Modified celluloses; Pectins; Gluten network;
Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour
Keywords: خمیر گندم; Superfine green tea powder; Wheat dough; Fresh noodle; Quality;
Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology
Keywords: خمیر گندم; Talaromyces emersonii; Wheat dough; Rheology; De novo sequence analysis; Thermophilic fungus; Enzymes
Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough
Keywords: خمیر گندم; Wheat dough; Gluten-free dough; Dietary fibres; Amaranth; Freezing; Rheological properties
Rheological properties and baking quality of wheat varieties from various geographical regions
Keywords: خمیر گندم; Dough rheology; Biaxial extension; Wheat dough; Wheat flour
Effect of high pressure processing on wheat dough and bread characteristics
Keywords: خمیر گندم; Wheat dough; High pressure processing; Microbiology; Dough texture; Bread
Monitoring the dynamic density of wheat dough during fermentation
Keywords: خمیر گندم; Dough density; Dough proofing; Fermentation process; Wheat dough
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
Keywords: خمیر گندم; Dietary fibre; Inulin; Fructan; Wheat dough; Rheology; Breadmaking qualitytan δ, loss tangent; G′, storage modulus; G″, loss modulus; ΔE∗, total colour difference; DF, dietary fibre; DP, degree of polymerisation; DPn, number average degree of polymerisati
Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
Keywords: خمیر گندم; Wheat bread; γ-Polyglutamic acid; Wheat dough; Differential scanning calorimetry; Scanning electron microscopy
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
Keywords: خمیر گندم; Lactobacillus reuteri; Sucrose fermentation; Wheat dough
Correlation of glutenin macropolymer with viscoelastic properties during dough mixing
Keywords: خمیر گندم; Wheat dough; Mixing; Glutenin macropolymer (GMP); HMW/LMW-GS ratio; Viscoelastic propertyDDT, dough development time; GMP, glutenin macropolymer; HMW-GS, high molecular weight-glutenin subunit; LMW-GS, low molecular weight-glutenin subunit; RP-HPLC, rever
A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour
Keywords: خمیر گندم; Wheat dough; Oscillatory stress rheometry; Wheat protein gel; Undeveloped dough; Biaxial extension; Loaf volume
Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs
Keywords: خمیر گندم; Wheat dough; Xylanase; Laccase; RheologyAX, arabinoxylan; Ex, extensibility; FA, ferulic acid; Rmax, maximum resistance to extension; ThL, Trametes hirsuta laccase; WE–AX, water extractable pentosans; WU–AX, water unextractable pentosans
MRI quantification of ice gradients in dough during freezing or thawing processes
Keywords: خمیر گندم; Wheat dough; Ice fraction; MRI; Transient thermal conditions;