flour translate: دَقيق / طَحين. { bidder: 'ix', params: { siteId: '195464', size: [160, 600] }}, { bidder: 'criteo', params: { networkId: 7100, publisherSubId: 'cdo_leftslot' }}, Food Syst. googletag.pubads().setTargeting("cdo_pc", "dictionary"); Analysis was performed in triplicate on days 0, 7, 14, and 21 of storage at 25°C ± 1°C. (2007), who reported a dv4, 3 of 1.1 μm with O/W emulsions using 1% of Arabic gum. Food Sci. googletag.cmd.push(function() { The type of encapsulating agent was decisive in the particle size distribution of emulsions (Figure 2). The atomization of MOEO emulsions on the surface of two bagel formulations, BW and BWO, did not affect the physicochemical properties of the breads. { bidder: 'sovrn', params: { tagid: '346688' }}, googletag.pubads().setTargeting("cdo_ei", "flour"); The ingredients were weighed, mixed, and kneaded. userSync: { In another study carried out by Viuda-Martos et al. { bidder: 'triplelift', params: { inventoryCode: 'Cambridge_MidArticle' }}, An Introduction to Statistical Modelling. Molina, R. M., and Collar, E. C. (2008). The growth of P. expansum was delayed for up to 5 or 6 days in bagels with wheat flour and Arabic gum as encapsulating agent. Daily observations were made for up to 15 days in each inoculated piece during storage at 25°C ± 1°C. In addition, BWO systems were the ones that had the greatest hardness since day 2 compared to BW systems, which suggest that oats promoted the bread hardening. pid: '94' { bidder: 'ix', params: { siteId: '195451', size: [320, 50] }}, When these bagels were evaluated after 6 days of elaboration, there was no significant difference (p > 0.05) between both emulsion systems (pectin or Arabic gum). { bidder: 'triplelift', params: { inventoryCode: 'Cambridge_Billboard' }}, Spain: Aryana. In general, viscosity of the emulsions was like the one of whole milk, which ranges between 1.75 and 2.27 mPa.s (Cosme et al., 1997). { bidder: 'pubmatic', params: { publisherId: '158679', adSlot: 'cdo_topslot' }}]}, Sanz (2011) did not observe a significant difference (p > 0.05) in the determination of hardness with respect to the control (bread made from wheat flour) after being stored for several days. Figure 1. { bidder: 'pubmatic', params: { publisherId: '158679', adSlot: 'cdo_btmslot' }}]}]; This prediction corresponds to the results observed in the experimental analysis. }], { bidder: 'criteo', params: { networkId: 7100, publisherSubId: 'cdo_btmslot' }}, https://www.app.com.pk/national/pakistan-fully-committed-to-play-leadership-role-in-tackling-climate-change-through-well-articulated-initiatives-pm/, PM briefed over business project, Walton airport #APPNews #pmikrevivesindustries #pmikrevivingeconomy @PakPMO @MoIB_Official @GovtofPunjabPK A statistically significant difference (p < 0.05) was observed with respect to the type of bread, regardless of the application of the different emulsion systems; the BWO systems being the ones that presented greater hardness than the BW systems. Piazza, L., and Masi, P. (1995). This effect can be observed in the report by Moreno (2011), who obtained values of 1.111 to 1.114 g/cm3 of oil-in-water (O/W) emulsions with 4.7% w/w of olive oil, stabilized with maltodextrin at 30% w/w. Universidad Politécnica de Valencia. (2011) with O/W emulsions using 10% w/w of Arabic gum at different values of pH. Therefore, systems with 0% w/w of MOEO showed the highest viscosity, and systems with 15% w/w of MOEO had the lowest values.
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