The aim of the present study was to analyze the dough rheological properties by using
Mixolab and it microstructure by using epifluorescence light microscopy of the composites …

Sažetak Association of glutenin alleles with bread quality has long been known and
identification of glutenin alleles may be very informative for the quality of the breeder's …

Alveograph analysis has long been one of the important methods in determination of bread
making quality of wheat genotypes. Sixty-four bread wheat genotypes were analyzed for five …

Wheat flour is largely reflected by physicochemical parameters (ie moisture content, ash
content, wet gluten, dry gluten, gluten index and falling number), influence quality of …

Mixograph has been used for years to evaluate dough and dry pasta quality. Replacement
of the mixograph is very important as it is no longer being manufactured or repaired …

Foxtail millet contains amounts of nutrients such as starch, protein, vitamins and minerals.
The aim of this study was to investigate the physicochemical properties of refined wheat flour …

ﺮان ﯾا ﯾﯽ ﻏﺬا ﻊﯾ ﺻﻨﺎ و ﻋﻠﻮم ﻣﺠﻠﻪ Page 1 ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ ﯾ اﺬﻏ ﻊ ﯽﯾ ا ﯾ ،ناﺮ هرﺎﻤﺷ 124 هرود ، 19 ، دادﺮﺧ 1401 359 و
ﻪﯿﻔﺼﺗ مﺪﻨﮔ درآ ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ تﺎﯿﺻﻮﺼﺧ ﺮﺑ ﯽﻫﺎﺑور مد نزرا درآ ﺮﯿﺛﺄﺗ صاﻮﺧ ﯾژﻮﻟﻮﺋر ﯽﮑ ﺮﯿﻤﺧ ﺮﯿﺒﮐ يﺪﻤﺣا ﻪﻟاژ 1 يﺰﯾﺰﻋ ﻦﯿﺴﺣ …‎

El presente proyecto tuvo como objetivo evaluar el efecto de la sustitución parcial de harina
de trigo (Triticum spp) por harina de banano Cavendish (Musa acuminata) grado de …