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Effect of Xylanase on the Technological Behaviour of Wheat Flours
(Academia Publishing, 2013-04)
The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. ...
Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
(Elsevier, 2019-07)
The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at ...
Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pãesEffects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)
Comportamento reológico da farinha de trigo com substituição parcial de farinha de banana verde
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2017-06-20)
Wheat flour is a raw material for a wide range of food products, and for this reason it is widely used in industries in the bakery, pasta, biscuits and cakes industries. The population is seeking in the current day new ...
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
(Blackwell PublishingOxfordInglaterra, 2006)