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Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour
(Elsevier Science, 2013-01)
The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) ...
Functional Aspects of Carob Flour
(Springer, 2016)
Carob European tree belongs to Ceratonia siliqua L., while American crop belongs to Prosopis sp. The latter is a very ancient genus with almost 45 species distributed along America, Africa and Asia. Argentina constitutes ...
Avaliação do uso da farinha de casca da manga Tommy Atkins na reologia da farinha de trigo e na aceitabilidade do pão de forma
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013)
In recent decades, many consumers are discovering the benefits of food with functional properties, thanks to the studies of many researchers in this area. The bread made from white flour became, throughout its history, a ...
Emulsifiers: effects on quality of Fibre-Enriched wheat bread
(Springer, 2013-05)
Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such ...
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
(Elsevier, 2014-12-30)
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity ...
The effect of arabinoxylan and wheat bran incorporation on dough rheology and thermal processing of rotary-moulded biscuits
(2021)
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water ...
Reologia de farinha integral para biscoitos enriquecida com diferentes fontes proteicas
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2021-02-26)
The biscuit is a product accepted and consumed by several individuals, of any age and has a high attractive power, especially for children and elderly. When there is a partial replacement of wheat flour by other proteins ...
Irradiation effect on peroxidation index on okara-based soybean flour
(Associa????o Brasileira de Energia Nuclear, 2018)
Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making
(Hindawi Limited, 2019-02)
Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to ...