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Influência de dextrina e maltodextrina oxidadas de amido de mandioca nas características farinográficas da farinha de trigo
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-11-17)
The application of national wheat flour sometimes demands the addition of improvers, as oxidizers which fortify the gluten complex and ensure the needy attributes for a good product. An alternative for this are the aldehydes ...
Formulación adecuada en la elaboración de pan a base de harina de algarroba (prosopis pallida) y harina de trigo con fines de aceptabilidad
(Universidad Privada Antenor Orrego - UPAOPE, 2022)
El objetivo del presente trabajo fue determinar la formulación adecuada en la
elaboración de pan a base de Harina de Algarroba (Prosopis pallida) y Harina de
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Trigo con fines de aceptabilidad, para lo cual se diseñó ...
Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
(Springer Verlag Berlín, 2015-03-12)
The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal ...
Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking
(Nova Science Publishers, 2019)
Prosopis spp (mesquite) is a legume tree growing in semiarid zones of America, from the United States to Argentina. The fruit is a pod used in many ways: as cattle food, for preparing a typical fermented beverage (aloja), ...
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread
(Elsevier Science BvAmsterdamHolanda, 2009)
Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality
(2014-01-01)
Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this ...
Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality
(2014-01-01)
Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this ...
Utilización de pre fermentos para masas de panes nacionales 2013
(Escuela Superior Politécnica de Chimborazo, 2014-01-31)
The purpose of this research was to cultivate pre ferment as a natural additive in baking to improve the organoleptic characteristics of bread, bakery shops at Superior polytechnic School from Chimborazo. Witness for the ...
Composición y aporte potencial de hierro, calcio y zinc de panes y fideos elaborados con harinas de trigo y amaranto
(Archivos Latinoamericanos Nutrición, 2007-12)
El amaranto es un cultivo americano autóctono actualmente revalorizado por su elevado potencial alimentario. Los minerales aportados por el grano son cuantitativamente importantes. Sin embargo, la presencia de fitatos en ...