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High-Amylose resistant starch as a functional ingredient in breads: a technological and microstructural approach
(Springer, 2018-12)
Resistant starches (RS) are important functional fibers with high potential for the development of healthy foods. The technological, nutritional, and commercial possibilities of introducing type 2 RS in white breads were ...
Optimization of additive combination for improved soy-wheat bread quality
(Springer, 2010-06)
The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives ...
Sodium chloride substitution in industrial white slide diary bread
(National University of Food Technologies, 2021-03)
Introduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the ...
Determinação de micotoxina Desoxinivalenol (DON) em pães brancos e integrais comercializados na cidade de Ponta Grossa - PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-04-18)
Foods are subject to contamination by toxic substances whose ingestion can cause health damage. Mycotoxins are secondary metabolites of some fungal species, including those of the genus Fusarium. Deoxynivalenol (DON) is ...
Multigrain bread processing with extruded floursElaboración de pan multigrano con harinas precocidas por extrusión
(Laboratorio Tecnológico del Uruguay - LATU, 2014)
Bioavailability of elemental iron powder in white wheat bread
(NATURE PUBLISHING GROUP, 2004-03)
Objective: Iron fortification of wheat flour is widely used. In most cases, elemental iron powders are utilized as fortificants due to their lower cost and few, if any, sensory problems. However, their bioavailability is ...
Fiber Enriched Breads: Technological Quality and Health Benefits
(Nova Science Publishers, 2017)
Dietary fiber encompasses non starch polysaccharides from different sources and has an important effect on health. The intake of the recommended daily value (25-30g) is related to the intestinal transit regulation, the ...
Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties
(Wiley, 2017)
Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour ...