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Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
(Blackwell PublishingOxfordInglaterra, 2006)
Quality and yield response to the control of Mycosphaerella graminicola in wheat as affected by nitrogen rate and cultivar bread-making characteristics
(CSIRO, 2017-05)
Septoria leaf blotch (SLB), caused by Mycosphaerella graminicola, reduces yield and grain quality of wheat (Triticum aestivum L.) by affecting the photosynthetically active area of the crop. This might influence grain ...
Processo de panificação e técnicas de análises de farinha de trigo para produção de pão tipo francês cru congelado - revisão bibliográficaBakery process and analysis techniques of wheat flour for frozen raw french type bread production – bibliographic review
(Universidade Federal de LavrasUFLAbrasilDepartamento de Ciência dos Alimentos, 2022)
Discs for "Empanadas" with Whey Protein Concentrate
(Medwell Publishing, 2003-12)
The "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low ...
Characteristics and evaluation parameters associated with cooking quality of Chinese fresh noodle
(Institute of Crop Scienceshttp://211.155.251.148:8080/zwxb/EN/abstract/abstract5248.shtml, 2013)
Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
(Taylor & Francis, 2013-01)
The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two ...
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 ...
Influencia de la variedad de yuca y nivel de sustitución de harinas compuestas sobre el comportamiento reológico en panificación
(Universidad Nacional de Colombia - Facultad de Ingeniería, 2009)
Dada la creciente dependencia de trigo importado Colombia ha realizado estudios para el uso de harina compuesta trigo-yuca en panificación. En el periodo entre 1986-1991 se llevó a cabo un proyecto en el cual se evaluaron ...
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
(Institute of Crop Sciences, 2013)