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La dieta sin gluten y los alimentos libres de gluten
(Sociedad Chilena de Nutrición, 2016)
The gluten-free foods global market has significantly grown
during the last decade. Gluten-free diet represents the treatment
for celiac disease, non-celiac gluten sensitivity and wheat
allergy. Another group of persons ...
El gluten del trigo y su rol en la industria de la panificación
(Universidad de LimaPE, 2014)
Gluten is the wheat protein that gives flour unique viscoelastic
cohesiveness and gas holding capacity properties, fundamental aspects
in the production of aerated and low weight baked products like breads,
cakes and ...
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)
Productos libres de gluten: un reto para la industria de los alimentos
(Universidad de LimaPE, 2017)
Existe un mercado interesante para la industria de los alimentos en los consumidores intolerantes al gluten. Sin embargo, no es sencillo obtener productos libres de gluten con características similares a los que tienen ...
Determinación de gluten en harina compuesta de trigo, cebada y centeno destinada para la obtención de piezas de pan.
(Machala : Universidad Técnica de Machala, 2019)
Wheat flour, as well as rye meal are among the most used for bakery products preparation; at the same time, there are other types of cereals such as barley which is usually used for alcoholic beverages production such as ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicada a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and ...
Qualidade de farinhas de trigo obtidas em moinho industrial e experimental
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-07-03)
Wheat is one of the noblest food items and currently accounts for about 30% of global grain production. The type of mill exerts a great influence on the quality of the flour obtained. The present work had as objective to ...
Evaluación del látex del fruto de papayo (vasconcella cundinamarcensis) como modificador de gluten de trigo.
(Universidad de Concepción.Facultad de Ingeniería Agrícola - Concepción, 2007)
Se estudió el efecto de la dosis de látex de papayo (Vasconcella
cundinamarcensis) cultivado en Cobquecura, VIII Región, Chile, sobre la red
de gluten de harina de trigo. Se determinó el porcentaje de gluten húmedo
(método ...
Efeitos metabólicos e inflamatórios do glúten de trigo: papel da proteína na obesidade
(Universidade Federal de Minas GeraisUFMG, 2015-08-14)
Objectives: Despite the popularity of gluten-free diets, an association between gluten and obesity is still controversial, and there are few controlled studies published. Previously, we showed that a gluten-free diet reduces ...
Qualidade tecnológica de farinhas suplementadas com glúten vital e aplicadas a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-27)
Thevital gluten is obtained by the extraction of wheat flour, it is very important for the baking industry and mills, being used mainly for the fortification of weak flours for the production of breads, especially ...