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Significant effects in bread-making quality associated with the gene cluster glu-D3/Gli-D1 from the bread wheat cultivar prointa Guazú
(Akadémiai Kiadó, 2019-03-01)
Seed storage proteins (gliadins and glutenins) play a key role in the determination of dough and bread-making quality in bread wheat. This is due to the interaction between high and low molecular weight glutenins subunits ...
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
(Academic Press Ltd - Elsevier Science Ltd, 2010-05)
Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for their effect on bread quality. The changes introduced in wheat protein by the action of these enzymes were analysed to explain dough ...
Hydrocolloids in wheat breadmaking: traditional and novel uses
(Elsevier Academic Press Inc., 2021)
In this chapter, the effects of hydrocolloids addition on bread quality and technological issues of bread production and storage are analyzed. It covers the most widely used hydrocolloids from diverse origins, including ...
Qualidade do pão francês em Ponta Grossa - PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-08-19)
This work has aim to analyze the physical parameters of typical bread marketed in the bakeries in Ponta Grossa (french bread) in order to make a comparison of quality. For this it was necessary to collect bread samples of ...
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
(JOHN WILEY & SONS LTD, 2008)
BACKGROUND: The interaction between lipoxygenase-active soybean flour (LOX) and ascorbic acid (AA), on colour, rheological and sensory properties of wheat bread was studied with the aim of reducing the applied quantity of ...
Caracterização de farinhas de cevada e o efeito da sua incorporação sobre a qualidade do pão de forma
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-07-23)
Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, ...
Gluten-free bread: multiple time-intensity analysis, physical characterisation and acceptance test
(Wiley-blackwellHobokenEUA, 2013)
Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
(Academic Press Inc Elsevier Science, 2019-10)
The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of ...
Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
(Centro Pesquisa Processamento Alimentos, 2011-01-01)
The present review aimed to gather information concerning formulation of gluten-free breads, highlighting technological and nutritional aspects. Technological approaches included the use of starches, hydrocolloids, proteins, ...