{"id":"https://openalex.org/W2590892933","doi":null,"title":"The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread","display_name":"The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread","publication_year":2017,"publication_date":"2017-05-01","ids":{"openalex":"https://openalex.org/W2590892933","mag":"2590892933"},"language":"en","primary_location":{"id":"mag:2590892933","doi":null,"is_oa":false,"landing_page_url":"http://jfbt.srbiau.ac.ir/article_9615_288b3ae2f8076290bddafe6e26d2f9eb.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S4306515577","display_name":"Journal of Food Biosciences and Technology","issn_l":"2228-7086","issn":["2228-7086"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food Biosciences and Technology","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5033693987","display_name":"V. Esmaeilifard","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I110525433","display_name":"Islamic Azad University, Tehran","ror":"https://ror.org/01kzn7k21","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433"]},{"id":"https://openalex.org/I155419210","display_name":"Islamic Azad University, Science and Research Branch","ror":"https://ror.org/03187yj51","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"V. Esmaeilifard","raw_affiliation_strings":["M. Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"M. Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran","institution_ids":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5014966835","display_name":"Babak Ghiassi Tarzi","orcid":"https://orcid.org/0000-0002-9861-6457","observed_orcids":["https://orcid.org/0000-0002-9861-6457"]},"institutions":[{"id":"https://openalex.org/I110525433","display_name":"Islamic Azad University, Tehran","ror":"https://ror.org/01kzn7k21","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433"]},{"id":"https://openalex.org/I155419210","display_name":"Islamic Azad University, Science and Research Branch","ror":"https://ror.org/03187yj51","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"B Ghiassi Tarzi","raw_affiliation_strings":["Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran"],"raw_orcid":"https://orcid.org/0000-0002-9861-6457","affiliations":[{"raw_affiliation_string":"Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran","institution_ids":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5111161221","display_name":"R. Azizi Nezhad","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I110525433","display_name":"Islamic Azad University, Tehran","ror":"https://ror.org/01kzn7k21","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433"]},{"id":"https://openalex.org/I155419210","display_name":"Islamic Azad University, Science and Research Branch","ror":"https://ror.org/03187yj51","country_code":"IR","type":"education","lineage":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"R. Azizi Nezhad","raw_affiliation_strings":["Assistant Professor of the College of Agriculture and natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Assistant Professor of the College of Agriculture and natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran","institution_ids":["https://openalex.org/I110525433","https://openalex.org/I155419210"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":1,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":93},"biblio":{"volume":"7","issue":"1","first_page":"73","last_page":"79"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.7070000171661377,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.7070000171661377,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.29100000858306885,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/salvia-macrosiphon","display_name":"Salvia macrosiphon","score":0.9829999804496765},{"id":"https://openalex.org/keywords/bread-staling","display_name":"bread staling","score":0.8960000276565552},{"id":"https://openalex.org/keywords/dough-rheology","display_name":"dough rheology","score":0.8379999995231628},{"id":"https://openalex.org/keywords/hydrocolloids","display_name":"hydrocolloids","score":0.7099999785423279},{"id":"https://openalex.org/keywords/bread-texture","display_name":"bread texture","score":0.968999981880188},{"id":"https://openalex.org/keywords/crust-color","display_name":"crust color","score":0.8849999904632568},{"id":"https://openalex.org/keywords/bread-volume","display_name":"bread volume","score":0.6299999952316284},{"id":"https://openalex.org/keywords/sensory-acceptance","display_name":"sensory acceptability","score":0.8769999742507935},{"id":"https://openalex.org/keywords/bread-storage-stability","display_name":"bread storage stability","score":0.4749999940395355}],"concepts":[{"id":"https://openalex.org/C2778177282","wikidata":"https://www.wikidata.org/wiki/Q1396728","display_name":"Farinograph","level":3,"score":0.7599472999572754},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7383210062980652},{"id":"https://openalex.org/C33923547","wikidata":"https://www.wikidata.org/wiki/Q395","display_name":"Mathematics","level":0,"score":0.6144484281539917},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.5327641367912292},{"id":"https://openalex.org/C2780719635","wikidata":"https://www.wikidata.org/wiki/Q4173974","display_name":"Flavor","level":2,"score":0.5319058895111084},{"id":"https://openalex.org/C16281581","wikidata":"https://www.wikidata.org/wiki/Q874733","display_name":"Flavour","level":2,"score":0.5114356875419617},{"id":"https://openalex.org/C2780563676","wikidata":"https://www.wikidata.org/wiki/Q1758872","display_name":"Aroma","level":2,"score":0.43967828154563904},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.43838998675346375},{"id":"https://openalex.org/C38858142","wikidata":"https://www.wikidata.org/wiki/Q3821292","display_name":"Aftertaste","level":3,"score":0.4268667697906494},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.34031474590301514},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.24057993292808533},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.191372811794281},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.0726177990436554},{"id":"https://openalex.org/C154945302","wikidata":"https://www.wikidata.org/wiki/Q11660","display_name":"Artificial intelligence","level":1,"score":0.05974847078323364},{"id":"https://openalex.org/C115961682","wikidata":"https://www.wikidata.org/wiki/Q860623","display_name":"Image (mathematics)","level":2,"score":0.0},{"id":"https://openalex.org/C41008148","wikidata":"https://www.wikidata.org/wiki/Q21198","display_name":"Computer science","level":0,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:2590892933","doi":null,"is_oa":false,"landing_page_url":"http://jfbt.srbiau.ac.ir/article_9615_288b3ae2f8076290bddafe6e26d2f9eb.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S4306515577","display_name":"Journal of Food Biosciences and Technology","issn_l":"2228-7086","issn":["2228-7086"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food Biosciences and Technology","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.9208999872207642}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":9,"referenced_works":["https://openalex.org/W1805614252","https://openalex.org/W1998807304","https://openalex.org/W2014518956","https://openalex.org/W2025640934","https://openalex.org/W2033315209","https://openalex.org/W2068324523","https://openalex.org/W2082929847","https://openalex.org/W2083452282","https://openalex.org/W2102349962"],"related_works":["https://openalex.org/W2523333979","https://openalex.org/W2405326623","https://openalex.org/W7220657513","https://openalex.org/W3040838394","https://openalex.org/W7098642334","https://openalex.org/W3132748559","https://openalex.org/W2513378138","https://openalex.org/W4289531644","https://openalex.org/W2973365698","https://openalex.org/W2095316143"],"abstract_inverted_index":{"Functionality":[0],"of":[1,13,22,39,48,56,72,77,89,98,118,131,182,191,237],"Marve":[2,49,193,239],"seed":[3,50,194,240],"gum":[4,51,195,241],"(Salvia":[5],"Macrosiphon":[6],"Boiss)":[7],"on":[8,52,74,134],"rheological":[9,54],"properties":[10,55,76,152],"and":[11,26,33,68,87,95,110,114,123,143,159,176,214,224],"staling":[12],"Baguette":[14],"bread":[15,42,78,91,199],"have":[16,186,248],"been":[17,249],"studied.":[18],"Three":[19],"different":[20,65],"concentrations":[21],"0.1":[23],"%,":[24],"0.5%":[25],"1%":[27],"(w/w,":[28],"flour":[29],"basis)":[30],"were":[31,79,100,126,137,162],"applied":[32],"this":[34],"hydrocolloid":[35,73],"affected":[36],"the":[37,40,53,83,132,174,180,189,198,206,225,235,243],"quality":[38],"stored":[41],"to":[43,242],"some":[44],"extent.":[45],"The":[46,70],"effects":[47,71],"dough":[57],"was":[58],"also":[59,127],"investigated":[60],"instrumentally":[61,103],"by":[62,81],"using":[63],"two":[64],"techniques":[66],"(farinograph":[67],"extensigraph).":[69],"physical":[75],"established":[80],"measuring":[82],"texture,":[84],"crust":[85,96],"colour":[86,97,181],"volume":[88],"baguette":[90,99,135],"after":[92,146,212,219],"baking.":[93,147],"Texture":[94,184],"respectively":[101],"evaluated":[102],"through":[104],"a":[105,169],"texture":[106,119,200],"analyser":[107],"(TA)":[108],"test":[109,117],"Hunter-lab":[111],"instrument.":[112],"Hedonic":[113],"descriptive":[115],"sensory":[116,151],"(odor,":[120],"flavour,":[121],"appearance":[122],"overall":[124,160],"acceptance),":[125],"carried":[128],"out.":[129],"All":[130],"evaluations":[133],"bread,":[136],"applied,":[138],"1":[139,217],"day,":[140],"3":[141],"days":[142,145,211],"5":[144,210],"In":[148,227],"addition,":[149],"good":[150],"for":[153],"visual":[154],"appearance,":[155],"aroma,":[156],"flavor,":[157],"crunchiness":[158],"acceptability":[161],"obtained":[163],"with":[164,234],"0.1%":[165,177,192,222,238],"addition.":[166],"There":[167],"isn't":[168],"significant":[170],"difference":[171],"(p<0.05)":[172],"between":[173,221],"control":[175],"addition":[178,190,223,236],"in":[179,209,216],"bread.":[183],"analyses":[185],"shown":[187],"that":[188,233],"can":[196,230],"keep":[197],"more":[201,245],"acceptable":[202],"than":[203],"other":[204],"breads,":[205],"most":[207],"differences":[208],"baking":[213,220],"less":[215],"day":[218],"blank.":[226],"general,":[228],"it":[229],"be":[231],"concluded":[232],"formulation,":[244],"qualitative":[246],"parameters":[247],"improved.":[250]},"counts_by_year":[{"year":2022,"cited_by_count":1}],"updated_date":"2026-10-14T16:39:01.820549","created_date":"2017-03-03T00:00:00"}