مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,053
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

THE EFFECT OF SOY MILK POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH BARBARY BREAD

Pages

  95-100

Abstract

 In this work, the effect of levels soy milk powder on rheological properties of dough barbary bread has been investigated. Therefore, soy milk powder was substituted for wheat flour at level of 3, 5, 7 and 10 percent. The rheological of dough were evaluated by FARINOGRAPH, EXTENSOGRAPH and AMYLOGRAPH. The results of rheological tests showed, that water absorption, stability, development time and softening degree was increased, but quality number was reduced in farinogram and resistence to extention and area under curves was improved and extensibility was reduced in extensogram. The results of AMYLOGRAPH test showed that gelatinization tempretur was increased,But maximum peak viscosity was reduced.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    SHAMSHIRSAZ, M., MIRZAEI, H.A., AZIZI, M.H., & ALAMI, M.. (2012). THE EFFECT OF SOY MILK POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH BARBARY BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(33), 95-100. SID. https://sid.ir/paper/71999/en

    Vancouver: Copy

    SHAMSHIRSAZ M., MIRZAEI H.A., AZIZI M.H., ALAMI M.. THE EFFECT OF SOY MILK POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH BARBARY BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;8(33):95-100. Available from: https://sid.ir/paper/71999/en

    IEEE: Copy

    M. SHAMSHIRSAZ, H.A. MIRZAEI, M.H. AZIZI, and M. ALAMI, “THE EFFECT OF SOY MILK POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH BARBARY BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 33, pp. 95–100, 2012, [Online]. Available: https://sid.ir/paper/71999/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button