چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | عزیز همایونی راد |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 61805 |
| عنوان فارسی مقاله | بررسی اثر نوع مخمر، زمان تخمیر و اثرات متقابل آنها بر قدرت تولید گاز، مخمر نانوایی به روش حجم سنجی گازوگرافی |
| عنوان لاتین مقاله | Evaluation of yeast type, fermentation time and their interactions on the gas powering of baker's yeast using gasography method |
| ناشر | 3 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | خیر |
| عنوان نشریه (خارج از لیست فوق) | |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح چهار – ISC - Islamic Science Citation |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://fsct.modares.ac.ir/article_16700.html |
| Type of baker's yeast and fermentation time, are two factors that affect the quality of fermentation in bread dough. In this paper, with seven samples of instant dry yeast, gas powering of yeast was examined with gasography method. Also the interaction between the yeast and fermentation time on the production of Carbone dioxide has been investigated. Maximum amount of carbon dioxide produced by yeast A (163.33 ml) and yeast G had the least amount of gas production (139.67 mL). Investigation on fermentation time showed that the All times are significantly different at the 5% level, but from 165 minutes to 180 this difference was not significant. The study of interactions of yeast and fermentation time on the production of carbon dioxide by seven samples of yeast showed that at the same fermentation conditions, the type of yeast and fermentation time had a definite effect on gas powering of bakery's yeasts. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | دوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Evaluation of yeast type, fermentation time and their interactions on the gas powering of baker\'s yeast using gasography method.pdf | 1396/08/24 | 349192 | دانلود |
