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Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
(Royal Society of Chemistry, 2018-11)
Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, ...
Caracterização físico-química da biomassa de banana verde, para aplicação em pão de forma
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil it is a major producer of bananas, resulting in high post-harvest losses. The fruit still green contains more minerals, flavonoids, high concentrations of starch and only 2% of sugars. In this way, the green banana ...
Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance
(Wiley Blackwell Publishing, Inc, 2021-10)
Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled ...
Estudos sobre a deterioração fúngica no segmento de panificação
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2020-03-02)
Bread is one of the oldest and most consumed foods in the world and its contamination by filamentous fungi is related to economic losses. The investigation of the causes and the main species responsible for the spoilage ...
Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
(Wiley, 2014-03)
The impact of NaCl reduction and replacement by CaCl2 : CaCO3 (50:50) on dough and bread characteristics is addressed in this study. Three recipes of white bread were formulated with different percentage of NaCl substitution; ...
Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread
(Elsevier Science BvAmsterdamHolanda, 2012)