Physicochemical, textural and sensory analysis of bread made from bakery premixe
1. Physicochemical, textural and sensory analysis of bread made from bakery premixe

Zahra Sheikholeslami; Mahdi Karimi; Sepideh Yosefzadeh sani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 35-40

Abstract
  Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ...  Read More
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
2. Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

Zahra sheikholeslami; Mahdi Karimi; Toktam Hejrani

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 103-108

Abstract
  Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and ...  Read More