Browsing Research Articles by Author "Peighambardoust, S. H."

Now showing items 1-3 of 3

Effect of Inulin, Oligofructose and Oligofructose - Enriched Inulin on Physicochemical, Staling, and Sensory Properties of Prebiotic Cake

Beikzadeh, M.; Peighambardoust, S. H.; Beikzadeh, S.; Homayouni - Rad, A. (JKUAT, 2018-01-10)

A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of ...
Effects of Grape Seed Powder as a Functional Ingred ient on Flour Physicochemical Characteristics and Dough Rheological Properties

Aghamirzaei, M.; Peighambardoust, S. H.; Azadmard-Damirchi, S.; Majzoob, M. (JKUAT, 2018-02-20)

In this study, the effects of incorporating grape s eed powder (GSP) on flour physicochemical properties i.e. particle size, crud e protein, fiber, wet gluten and gluten quality ...
Effects of Psyllium and Marve Seed Mucilages on Physical, Sensory and Staling Properties of Sponge Cake

Beikzadeh, S.; Peighambardoust, S. H.; Homayouni - Rad, A.; Beikzadeh, M. (JKUAT, 2018-01-15)

Irreversible changes in the physicochemical properties of bakery p roducts after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to ...

Search DSpace