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Desenvolvimento de breading de bagaço de mandioca e aplicação em peito de frango empanado
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2017-11-24)
The cassava (Manihot esculenta) is present in all Brazilian States due to the capability of adaptation to different kinds of soil. The industrialization of cassava is connected to the starch extraction that produces a ...
Multigrain bread processing with extruded floursElaboración de pan multigrano con harinas precocidas por extrusión
(Laboratorio Tecnológico del Uruguay - LATU, 2014)
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
(Springer, 2015-07)
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...
Kinetic study of staling in breads with high-amylose resistant starch
(Elsevier, 2020-09)
High-amylose resistant starch breads were long-stored (11 days) at 20 °C for kinetic analysis of different aspectsof the staling process. Bread products were formulated on a French-bread recipe basis and replacing wheat ...
Enfermedades y defectos del pan
(Servicio Nacional de Aprendizaje (SENA)Subdirección General de Operaciones. División de Industria, 2014)
Guía para trabajos experimentalesSegunda edición
(Servicio Nacional de Aprendizaje (SENA)Subdirección General de Operaciones. División de Industria, 2014)
Bread browning kinetics during baking
(Elsevier, 2007-06)
The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation ...
Hydrocolloids in wheat breadmaking: A concise review
(Elsevier, 2017-07)
The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous ...
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour
(SpringerNew YorkEUA, 2013)
Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour
(Elsevier Science BvAmsterdamHolanda, 2012)