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Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties
(Association of Food Scientists and Technologists of India, 2020-05)
Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium ...
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
(Springer, 2015-07)
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...
Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR
(Springer, 2018-05-01)
This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat ...
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
(Elsevier Science, 2015-05)
Chia is an oleaginous seed rich in protein and fibre, and there has been a recovery in their cultivation in recent years. The objective of the present study was to investigate the effect of the addition of chia seeds or ...
Melhoramento das condições de hidratação da levedura seca instantânea de panificação por tratamentos com soluções de aditivos
(Universidade Estadual Paulista (Unesp), 2008-02-29)
A hidratação é uma fase crítica no uso da levedura seca instantânea por depender do meio líquido usado, da temperatura e do tempo de hidratação. A levedura seca apresenta-se como um material biológico de grande heterogeneidade ...
Melhoramento das condições de hidratação da levedura seca instantânea de panificação por tratamentos com soluções de aditivos
(Universidade Estadual Paulista (Unesp), 2008-02-29)
A hidratação é uma fase crítica no uso da levedura seca instantânea por depender do meio líquido usado, da temperatura e do tempo de hidratação. A levedura seca apresenta-se como um material biológico de grande heterogeneidade ...
Melhoramento das condições de hidratação da levedura seca instantânea de panificação por tratamentos com soluções de aditivos
(Universidade Estadual Paulista (UNESP), 2014)
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
(Universidade Estadual Paulista (Unesp), 2015-03-24)
In this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different ...
Baking quality of bread wheat cultivars damaged by nysius simulans
(Amer Assoc Cereal Chemists, 2017-07)
Wheat grain may be attacked by different insect species. Among them, some Heteroptera species (e.g. Aelia spp., Eurygaster spp.) reduce wheat breadmaking quality; others such as Nysius simulans commonly extract water and ...