Showing 2 results for M. Salehi
M. Salehifar, M. Shahedi, Gh. Kabir,
Volume 10, Issue 2 (summer 2006)
Abstract
Bread is widely consumed as a staple food all over the world. The major ingredient of bread is wheat flour which suffers of a couple of shortcomings, such as essential amino acids. To overcome of this problem, a great deal of attention has been made by fortification of bread with different cereal and legume flours. In this study, wheat flour was replaced with 0, 10, 20, 30 and 40% of oat flour to investigate of its effects on dough texture and sensory attributes at room and lower temperatures for 0, 24, 48, 72 h in improved and unimproved breads. Improved formula containing levels of blanched oats, 1.5% fat and 60 ppm ascorbic acid. Addition of oat flour improved bread shelf life. Breads baked with up to 20% oat flour, were considered to be stable along over the time as indicated by sensory evaluation. Samples substituted with 30% and 40% oat flour had the high intensities of bitterness.
M. Salehi, A. Haghnazari, F. Shekari, H. Baleseni,
Volume 11, Issue 41 (fall 2007)
Abstract
In order to evaluate relationship between Different traits in lentils (lens culinaris Medik), a field study was conducted as an RCBD based design with 3 replications on Zanjan University Research Farm during spring of the year 2004. ANOVA analysis revealed significant differences for all characters except for the number of primery branches. Correlation analysis indicated positive and significant correlation between seed yield and harvest index, number of primery branches, pods/plant and biological yield, and grian yield. The result of the factor analysis also showed that the second factor including number of primery branches, pods/plant, grian yield, canopy width and seeds/plant was an important trait involved in the grian yield in lentil. In addition, cluster analysis helped divide the genotypes into four distance groups of large, medium, semi medium and low yields.
