List of Articles Stalling

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  1 - Determination of Quality Indices as Criteria to Assess Traditional Taftoon Bread Quality
  L. Kamali Rosta M. Seyedain Ardabili Gh. Asadi B. Ghiassi Tarzi R. Azizinejad
  Introduction: In spite of the long production and consumption of traditional Taftoon bread, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of thi More

  Introduction: In spite of the long production and consumption of traditional Taftoon bread, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of this bread is considered essential. Materials and Methods: To prepare three types of Taftoon bread, three flours with different quantities and qualitative characteristics and with appropriate extraction rate for the flour namely strong, medium and weak were made. Physical, chemical and rheological evaluations concerned with flour and dough types were determined. The physical and chemical properties of flour and dough were examined followed by the characterization factors namely texture, porosity, microstructure, staling process of the bread made from it both freshly and during storage by different methods. Results: The results of physical, chemical, instrumental and sensory tests significantly correlated with each other. Taftoon bread from medium flour as compared to other breads had more moisture retention, less texture firmness, slower starch retrogradation and lower staling process, more porosity, higher sensory scores and generally had better quality both freshly and during storage. This was due to the flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Conclusion: Qualitative indices of Taftoon bread types with different quality levels can be used in documentation system and will be effective to improve the quality of this product and reduce the waste. The results might also help to provide information concerned with the use of flour with desirable characteristics for the production of Taftoon bread with specific quality. Manuscript profile
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  2 - A new network simplex algorithm to reduce consecutive‎ ‎degenerate pivots and prevent ‎stalling‎
  Z. ‎Aghababazadeh‎‎ M. ‎Rostamy-‎Malkhalifeh‎‎
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  3 - To Analyze Entry Barrier and Price in the Industry of Custom-Purpose Applications
  Kiumars Shahbazi jalil badpeyma
  Abstract The aim of this article is reducing the custom applied softwares cost. For this purpose, this research models the cost of related softwares by means of static bayesian game and assuming the computer companies awareness toward future demand. The results show if More

  Abstract The aim of this article is reducing the custom applied softwares cost. For this purpose, this research models the cost of related softwares by means of static bayesian game and assuming the computer companies awareness toward future demand. The results show if an applicant firm, for custom-purpose software, demand its application in two or more stages, price competition of computer companies to attain future profits cause price reduction in bidding stage and its increase after bidding stages. With increase in demand stages, not only the maximum entry forestalling price, but also entry barriers being increase. Based on results, the buyer firms are suggested to complete their software requirement before purchasing and announce the producers from future demands such that the price of the software reduces. Manuscript profile