فایل ورد (word) مقاله Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough دارای 10 صفحه می باشد و دارای تنظیمات در microsoft word می باشد و آماده پرینت یا چاپ است
فایل ورد فایل ورد (word) مقاله Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough کاملا فرمت بندی و تنظیم شده در استاندارد دانشگاه و مراکز دولتی می باشد.
توجه : در صورت مشاهده بهم ريختگي احتمالي در متون زير ،دليل ان کپي کردن اين مطالب از داخل فایل ورد مي باشد و در فايل اصلي فایل ورد (word) مقاله Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough،به هيچ وجه بهم ريختگي وجود ندارد
بخشی از متن فایل ورد (word) مقاله Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough :
سال انتشار : 2018
تعداد صفحات :10
ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan"s multiple range tests. The findings indicated that the increase in the yeast employed in this method, led to an increase in the degree of water uptake, dough development time, stability period, resistance and quality number as compared to the control. In addition, dough made through yeast-salt method, had a bigger area under the curve (energy), was more resistant to extensibility and had higher coefficient (correlation between resistance to stretching and extensibility) than the control. The results obtained from chemical analysis showed that samples of flat bread made through yeast- salt method contained higher moisture, protein and ash contents but had lower pH.