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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 ...
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
(Academic Press Ltd - Elsevier Science Ltd, 2020-09)
The present study focuses on the quantification of gas fraction locally and dynamically during the baking process of real bread products (pan bread, baguette placed on a tray). The first step was to adapt the MRI method ...
QTL analysis of main and epistatic effects for flour color traits in durum wheat
(2012-05)
The aim of this work was to map quantitative trait loci (QTLs) associated with flour yellow color (Fb*) and yellow pigment content (YPC) in durum wheat (Triticum turgidum L. var. durum). Additionally, QTLs affecting flour ...
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour
(SpringerNew YorkEUA, 2013)
Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties
(Association of Food Scientists and Technologists of India, 2020-05)
Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium ...
Structural Modifications Of Gluten Proteins In Strong And Weak Wheat Dough During Mixing
(AACC INTERNATIONALST PAUL, 2015)
Environmental and cultivar effects on technological quality of the bread wheat (Triticum aestivum L.) produced in the Pampean plain of Argentina
(Wiley, 2021-05)
The quality of the wheat grain is determined by several factors that lead to different physical, chemical and/or rheological characteristics. The aim of the work was to evaluate the effects of the type of cultivar quality ...
Qualidade tecnológica de farinha de trigo obtida em diferentes frações do diagrama de moagem
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-10)
Wheat is one of the most widely used and cultivated cereals worldwide and has been used as food since the most remote times. Wheat-based foods are recommended by health professionals because they are an excellent source ...