The application of this research was implemented at the laboratories of
Food Science Department, Agriculture College, Damascus University in order
to investigate the effect of different ratios of added oil upon the rheological,
chemical and microb
ial characteristics of mayonnaise. The traditional
mayonnaise was made from fresh egg, vinegar, salt, mustard, citric acid and
corn oil at 70% ratio, to be used as a standard. Two changes in the oil ratio:
40% and 50% were applied for obtaining lower oil mayonnaise, with fewer
calories (Diet). The influence of adding Xantan gum as a substitute to oil
reduction, on the properties of final product was also investigated. Results
showed that the addition of Xantan gum at 1.5% was necessary to complement
the reduction in the added oil. The results also confirmed that reduction in the
added oil of the diet mayonnaise led to reduction in viscosity and firmness when
compared with the standard mayonnaise.
The effects of Syrian wheat class and locally produced flour types on the
rheological properties of instant noodles production were investigated. Two
wheat classes (soft and durum) and two varieties of each were selected. These
varieties were mill
ed into standard flour (80% extraction rate) and high quality
flour (72% extraction rate). Dough rheological properties were evaluated by
farinograph and extensogarph techniques. Noodles cooking properties were
measured according to the AACC approved methods. The rheological
characteristics and the statistic analysis revealed significant differences among
the selected varieties, and reflected directly and significantly on the cooking
properties of the resultant noodles samples. This indicated the possibility of
using farinograph and extensogarph techniques in predicting the quality of the
resulting noodles. Furthermore, F test and distribution of variance analysis
showed that wheat class was of a vital and significant effect on dough
rheological properties and noodles quality comparing by wheat variety and
flour type.
This paper deals with the study of abnormalities crawl that occur in
soils Algdharyh bulging Khat turns out that these abnormalities are
not related only to enter the water to the soil, but there are
distortions in order to get the bulge constant moisture and these
distortions you get with the times. This research aims to
theoretical and practical study of the behavior of creep in
Algdharyh bulging soil.
This research aims to study the deformations creep in clayey soils
treatment with calcium chloride.
Creep experiments were carried out on samples of soil was added
with different ratios of calcium chloride compound, was measured
deformations with time and monitor the impact of the proportion of
calcium chloride added to the soil to these deformations.
