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Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta
(Elsevier Inc, 2018)
Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources ...
Response Surface Methodology to Assay the Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility of Gluten-Free Pasta Formulations
(Springer, 2015)
In gluten-free pasta formulation (suitable for those suffering from celiac disease),the influence of each constituent has a major importance on the final productquality, especially water and hydrocolloid contents used to ...
Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
(University of Washington, 2012-06-24)
In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten ...
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch
(Elsevier, 2021-10)
Gluten free pasta contain low protein content. The objective was to improve a formulation already optimized of gluten free pasta, through protein fortification to provide a dry pasta with greater industrial use. Egg albumen ...
Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation
(2019)
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this ...
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
(Elsevier, 2013-01)
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of ...
Modelado matemático del secado de pastas libres de gluten en relación a la temperatura y humedad relativa del aireMathematical modeling of the drying process of gluten-free pasta according to temperature and relative humidity
(Laboratorio Tecnológico del Uruguay, 2016-07)
El objetivo del trabajo fue presentar un modelo matemático que permita describir la cinética de secado de pastas libres de gluten (LG) y el efecto de variables operativas (temperatura y humedad del aire) sobre la velocidad ...