ذوالفقاری، ز. (1387). بررسی تأثیر فرمولاسیون و پیش تیمارهای سرخ کردن بر خصوصیات فیزیکوشیمیایی دونات و کاربرد منطق فازی در ارزیابی ویژگیهای حسی محصول. (پایان نامه کارشناسی ارشد)، دانشگاه فردوسی مشهد، دانشکده کشاورزی و منابع طبیعی،
علیپور، م.، کاشانینژاد، م.، مقصودلو، ی. و جعفری، م. (1388). بررسی اثر کاراگینان، دمای روغن و زمان سرخ کردن بر میزان جذب روغن در محصولات سرخ شده سیب زمینی.
پژوهش های علوم و صنایع غذایی ایران، 5(1)، 21-27. doi:
https://doi.org/10.22067/ifstrj.v5i1.3394
فاضلی، آ. (1391). بررسی خصوصیات امولسیون های روغن در آب تهیه شده بوسیله صمغ دانه شاهی (Lepicium Sativum) و پروتئین آب پنبر تغلیظ شده. (پایان نامه کارشناسی ارشد)، دانشگاه آزاد اسلامی - واحد قوچان،
AACC. (2000). Approved Methods of the American Association of Cereal Chemists (10th ed.): American Association of Cereal Chemists.
Aguilar, N., Albanell, E., Miñarro, B., & Capellas, M. (2015). Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread.
LWT - Food Science and Technology, 62(1Part 1), 225-232. doi:
https://doi.org/10.1016/j.lwt.2014.12.045
Alipore, M., Kashani Nezhad, M., Maghsudlo, Y., & Jafari, M. (2009). Effect of carrageenan, oil temperature and frying time on oil absorption in fried potato products.
Iranian Food Science And Technology Research Journal, 5(1), 21-27, doi:
https://doi.org/10.22067/ifstrj.v5i1.3394 (in Persian).
Arozarena, I., Bertholo, H., Empis, J., Bunger, A., & Sousa, I. (2001). Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes.
European Food Research and Technology, 213(4-5), 312-316. doi:
https://doi.org/10.1007/s002170100391
Bárcenas, M. a. E., Benedito, C., & Rosell, C. M. (2004). Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage.
Food Hydrocolloids, 18(5), 769-774. doi:
https://doi.org/10.1016/j.foodhyd.2003.12.003
Fazeli, A. (2012). Evaluation oil-in-water emulsions properties stabilized by Lepidium sativum seed gum and whey protein concentrate. (Unpublished master's thesis), Quchan Islamic Azad University, (in Persian),
Garmakhany, A. D., Mirzaei, H., Maghsudlo, Y., Kashaninejad, M., & Jafari, S. (2014). Production of low fat french-fries with single and multi-layer hydrocolloid coatings.
Journal of Food Science and Technology, 51(7), 1334-1341. doi:
https://doi.org/10.1007/s13197-012-0660-9
Gerrard, J., Fayle, S., Wilson, A., Newberry, M., Ross, M., & Kavale, S. (1998). The effect of microbial transglutaminase on dough properties and crumb strength of white pan bread. Journal of Food Science, 63(3), 472-475.
Kaur, M., Sandhu, K. S., Arora, A., & Sharma, A. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties.
LWT - Food Science and Technology, 62(1, Part 2), 628-632. doi:
https://doi.org/10.1016/j.lwt.2014.02.039
Kim, J., Choi, I., Shin, W.-K., & Kim, Y. (2015). Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut.
LWT-Food Science and Technology, 62(1Part2), 620-627. doi:
https://doi.org/10.1016/j.lwt.2014.03.039
Kokelaar, J. J. (1994).
Physics of breadmaking. (Doctoral dissertation), Kokelaar, Agricultural University, Wageningen, The Netherlands. Retrieved from
http://edepot.wur.nl/202247
Kuraishi, C., Yamazaki, K., & Susa, Y. (2001). Transglutaminase: its utilization in the food industry.
Food Reviews International, 17(2), 221-246. doi:
https://doi.org/10.1081/FRI-100001258
Lorenzen, P. C., Neve, H., Mautner, A., & Schlimme, E. (2002). Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt.
International Journal of Dairy Technology, 55(3), 152-157. doi:
https://doi.org/10.1046/j.1471-0307.2002.00065.x
Mandala, I., Kapetanakou, A., & Kostaropoulos, A. (2008). Physical properties of breads containing hydrocolloids stored at low temperature: II-Effect of freezing.
Food Hydrocolloids, 22(8), 1443-1451. doi:
https://doi.org/10.1016/j.foodhyd.2007.09.003
Marco, C., Pérez, G., Ribotta, P., & Rosell, C. M. (2007). Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends.
Journal of the Science of Food and Agriculture, 87(14), 2576-2582. doi:
https://doi.org/10.1002/jsfa.3006
Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H., & Arendt, E. K. (2006). Network formation in gluten‐free bread with application of transglutaminase.
Cereal Chemistry, 83(1), 28-36. doi:
https://doi.org/10.1094/CC-83-0028
Peshin, A. (2001). Characterization of starch isolated from potato tubers (Solanum tuberosum L.). Journal of Food Science and Technology, 38(5), 447-449.
Rehman, S.-u., Paterson, A., Hussain, S., Murtaza, M. A., & Mehmood, S. (2007). Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts.
LWT-Food Science and Technology, 40(1), 73-82. doi:
https://doi.org/10.1016/j.lwt.2005.09.015
Rodge, A., Sonkamble, S., Salve, R., & Hashmi, S. (2012). Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread.
Journal of Food Process Technology, 3(2), 120-133. doi:
https://doi.org/10.4172/2157-7110.1000136
Sakhale, B. K., Badgujar, J. B., Pawar, V. D., & Sananse, S. L. (2011). Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake.
Journal of Food Science and Technology, 48(6), 769. doi:
https://doi.org/10.1007/s13197-011-0333-0
Shin, M., Gang, D.-O., & Song, J.-Y. (2010). Effects of protein and transglutaminase on the preparation of gluten-free rice bread.
Food Science and Biotechnology, 19(4), 951-956. doi:
https://doi.org/10.1007/s10068-010-0133-8
SirichoNworraNit, S., Intasen, P., & AngNawut, C. (2016). Quality of Donut Supplemented with Hom Nin Rice Flour.
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 10(7), 443-446. doi:
https://doi.org/10.5281/zenodo.1125777
Sumnu, G., Koksel, F., Sahin, S., Basman, A., & Meda, V. (2010). The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens.
Internationa Journal of Food Science & Technology, 45(1), 87-93. doi:
https://doi.org/10.1111/j.1365-2621.2009.02107.x
Sun, D.-W. (2011). Computer vision technology for food quality evaluation: Academic Press.
Ziobro, R., Korus, J., Witczak, M., & Juszczak, L. (2012). Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread.
Food Hydrocolloids, 29(1), 68-74. doi:
https://doi.org/10.1016/j.foodhyd.2012.02.009
Zolfaghari, Z. S. (2010). Effect of Formulation, Perfrying Treatment on Physicochemical Properties of Donut and Application of Fuzzy Regression on Sensory Evaluation of Product. (Unpublished master's thesis), Faulty of Agriculture, Ferdowsi University of Mahhad, (in Persian),
ارسال نظر در مورد این مقاله