AACC. (2000a). Nos. 14-15, 46-12, 32-10, Approved Methods of the American Association of Cereal Chemists, The Association, St. Paul, MN. . In.
AACC. (2000b). Nos. 54-21, 54-10, Approved Methods of the American Association of Cereal Chemists, The Association, St. Paul, MN. . In.
Aghakeshipour, Z., Azadmard, d. S., Peighambardoust, S., & Oladghaffari, A. (2015). Some qualitative properties of functional macaroni with flaxseed powder. Journal of Food Research (Agriculture Science), 24(2), 559-567 (in Persian).
AOAC. (2005). Official methods of analysis, 18 ed., Washington, DC: Association of Official Analytic Chemists. In.
Asghari, F., Shahidy, S. A., & GhorbaniHassan sariei, A. (2018).
Effect of Cinnamon, Ginger and Cumin on the quality, texture and Phenolic Characteristics of Barbary bread Second International and 25
th Iranian Congress on Food Science and Technology, Sari.
https://civilica.com/doc/873511/ (in Persian)
Borchani, C., Masmoudi, M., Besbes, S., Attia, H., Deroanne, C., & Blecker, C. (2011). Effect of date flesh fiber concentrate addition on dough performance and bread quality.
Journal of texture Studies,
42(4), 300-308.
https://doi.org/10.1111/j.1745-4603.2010.00278.x
Iran National Standards Organization. (2009). Wheat flour- Determination of sedimentation index (Zeleny test), (INSO No. 3681, 1st Revision). (in Persina)
Iran National Standards Organization. (2017). Cereals, Cereals-based products and animal feeding stuffs-Determination of crude fat and total fat content by the Randall extraction method, (INSO No. 11691, 1st Revision). (in Persina)
Iran National Standards Organization. (2018). Wheat flour-Specifications and test methods, (INSO No. 103, 6th Revision). (in Persina)
Iran National Standards Organization. (2022). Sangak bread-Code of practice, (INSO No. 6943, 1st Revision). (in Persina)
Iran National Standards Organization. (2023). Biscuit- Specifications and test methods Amd. No. 1, (INSO No. 37). (in Persina)
Kamaliroosta, L., Ardebili, M., Asadi, G. H., Tarzi, B., & Azizinejad, R. (2016). Determination of quality indices as criteria to assess traditional Sangak bread quality. Iranian Journal of Nutrition Sciences & Food Technology, 11(4), 55-69 (in Persian).
Lavini, A., Mohtarami, F., Pirsa, S., & Talebi, A. (2022). The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread.
Journal of food science and technology (Iran),
18(119), 1-15.
https://doi.org/10.52547/fsct.18.119.1
Naeemi, S., Elhami Rad, A. H., & Armin, M. (2014).
The Effect of Farinograph and Extensiograph On Commercial Wheat Flours in Khorasan Razavi Province The first National Congress on Snack Foods, Mashhad.
https://civilica.com/doc/267385 (in Persian)
Nasrabadi, M. S., & Nori-Topkanloo, H. (2020). The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread.
Food Engineering Research,
19(1), 155-168.
https://doi.org/10.22092/fooder.2019.125299.1202 (in Persian)
Payan, R. (2006). Introduction to technology of cereal prodects. Ayizh. (in Persian)
Peighambardoust, S. H., & JafarzadehMoghaddam, M. (2014). Farinograph and extensigraph properties of wheat dough containing flaxseed-purslane mixture. Journal of Food science and Technology, 43(11), 119-132. (in Persian)
Roberts, K., Cui, S., Chang, Y., Ng, P., & Graham, T. (2012). The influence of fenugreek gum and extrusion modified fenugreek gum on bread.
Food Hydrocolloids,
26(2), 350-358.
https://doi.org/10.1016/j.foodhyd.2011.02.030
Sahan, Y., Dundar, A. N., Aydin, E., Kilci, A., Dulger, D., Kaplan, F. B., Gocmen, D., & Celik, G. (2013). Characteristics of cookies supplemented with oleaster (Elaeagnus angustifolia L.) Flour. I physicochemical, sensorial and textural properties.
Journal of Agricultural Science,
5(2), 160.
https://doi.org/10.5539/jas.v5n2p160
Sarraf, M., Sani, A. M., & Atash, M. M. S. (2017). Physicochemical, organoleptic characteristics and image analysis of the doughnut enriched with oleaster flour.
Journal of Food Processing and Preservation,
41(4), e13021.
https://doi.org/10.1111/jfpp.13021
Yavuz, Z., TÖrnÜk, F., & Durak, M. Z. (2021). Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough. European Food Science and Engineering, 2(1), 7-12.
Zare, Z., Noori, L., & Danesh, M. (2016). Study of the effect of replacing wheat flour with oatmeal flour on physicochemical and sensory characteristics of olive cake.
Journal of Innovation in Food Science and Technology,
8(2), 55-63.
https://doi.org/10.1155/2020/1493638 (in Persian)
ارسال نظر در مورد این مقاله