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Fermentação do biscoito cream cracker: influência da temperatura na etapa do processo de preparação da massa
(Universidade Federal de Minas GeraisUFMG, 2010-12-10)
"Cookie" was the term used to describe the bread baked, hard, you could keep without spoiling. The cookie is placed on the second level of sales in the food sector in Brazil, accounting quantity sold of $ 3.3 billion ...
Desenvolvimento de concepção de mecanismo para a retirada da casca de mandioca
(Universidade Federal de Santa MariaBrasilEngenharia AgrícolaUFSMPrograma de Pós-Graduação em Engenharia AgrícolaCentro de Ciências Rurais, 2015-09-04)
The cassava crop (Manihot esculenta Crantz) represents a considerable part of food
production in the world. For its consumption in natura, baked or fried, it is necessary to
remove its thick skin. There are some manual ...
Diseño de un bioreactor para la producción de levadura (Saccharomyces cerevisiae) de panificación, utilizando como sustrato melaza para la empresa panificadora LEFSKI-PAN.
(Escuela Superior Politécnica de Chimborazo, 2019-02-26)
The following investigation's objective to design a bioreactor for the production of baking yeast (Saccharomyces cerevisiae). Macroscopic and microscopic characterization analyses were performed. Using a uv-visible ...
Effect of Water Content on Thermo-Physical Properties and Freezing Times of Foods
(Springer, 2015)
For the prediction of temperature change in different foodstuffs during the freezing and thawing processes accurate estimation of the thermo-physical properties of the product is necessary such as specific heat, density, ...
Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition
(Springer Science and Business Media Deutschland GmbHPE, 2023-05-01)
The objective of this research was to evaluate the effect of the partial substitution of wheat flour for sweet potato, oca, and pea flour on the sensory acceptability and nutritional compounds of a sponge cake. It used the ...
Diseño del sistema de gestión integral basado en las Normas ISO 9001:2008 y 22000:2005, para la Panadería y Pastelería “Indupanes” de la ciudad de Riobamba para el año 2015
(Escuela Superior Politécnica de Chimborazo, 2016-08-19)
The present research aims to design a comprehensive management system for a Bakery Shop “Indupanes”. This work aims the company to offer its customers a quality product and food safety. In nthe first instance a diagnosis ...
Desarrollo de panificados libres de gluten
(Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Argentina, 2010)
Desarrollo de panificados libres de gluten
(Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Argentina, 2010)