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Information Journal Paper

Title

EVALUATION OF WHEAT GRAINS CONDITIONING BY ULTRASOUND AND EFFECTION ON DOUGH FARINOGRAPH AND BARBARI BREAD VISUAL PROPERTIES

Pages

  291-298

Abstract

 In order to improvement milling properties of WHEAT and flour rheological characteristics, redistribution of moisture in internal layer of WHEAT grains is so important. This moisture redistribution is dependent on WHEAT CONDITIONING methods. Actually by quick and modern physical methods such as ULTRASOUND, prepared optimization moisture redistribution. So the aim of this study was evaluation the effect of WHEAT grains CONDITIONING by ULTRASOUND 20, 50, 70 and 90% intensity during 1, 3 and 5 minutes on dough FARINOGRAPH properties and visual characteristics of Barbari bread in completely randomized design by factorial arrangment (p≤0.05). the results showed FARINOGRAPH properties were improved by using ULTRASOUND. Although rheological properties were decreased in higher than 70% intensity. On the other hand using ULTRASOUND the porosity and crust L* and b* values were increased and a* was decreased. So ULTRASOUND is an appropriate method for improving WHEAT grains CONDITIONING process in milling.

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    APA: Copy

    SHIRZAIY, SH., SHEIKHOLESLAMI, Z., & ATAYE SALEHI, E.. (2018). EVALUATION OF WHEAT GRAINS CONDITIONING BY ULTRASOUND AND EFFECTION ON DOUGH FARINOGRAPH AND BARBARI BREAD VISUAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 291-298. SID. https://sid.ir/paper/72106/en

    Vancouver: Copy

    SHIRZAIY SH., SHEIKHOLESLAMI Z., ATAYE SALEHI E.. EVALUATION OF WHEAT GRAINS CONDITIONING BY ULTRASOUND AND EFFECTION ON DOUGH FARINOGRAPH AND BARBARI BREAD VISUAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):291-298. Available from: https://sid.ir/paper/72106/en

    IEEE: Copy

    SH. SHIRZAIY, Z. SHEIKHOLESLAMI, and E. ATAYE SALEHI, “EVALUATION OF WHEAT GRAINS CONDITIONING BY ULTRASOUND AND EFFECTION ON DOUGH FARINOGRAPH AND BARBARI BREAD VISUAL PROPERTIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 291–298, 2018, [Online]. Available: https://sid.ir/paper/72106/en

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