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Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum
(Viguera Editores, 2019-06)
Wheat gluten proteins are decisive for the industrial properties of flour, so alterations resulting from grain infection with Fusarium graminearum produce changes in the glutenin content that affect the baking properties. ...
Effect of heat-treated wheat germ on dough properties and crackers quality
(Wiley Blackwell Publishing, Inc, 2021-04-18)
This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties ...
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 ...
A Comparative Study Among Methods Used For Wheat Flour Analysis And For Measurements Of Gluten Properties Using The Wheat Gluten Quality Analyser (wgqa)
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2014)
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 tecnológica de farinhas suplementadas com glúten extrusado e aplicadas à panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and dietary fiber. However, ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicada a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and ...
Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
(Springer, 2017-05)
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite ...
Influência das proteínas formadoras do glúten na qualidade tecnológica da farinha de trigo para panificação
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2014-12-04)
The technological properties of wheat flour define their suitability for different industries and are determined by the content and quality of the gluten proteins, glutenins and gliadins. Knowing that the composition of ...
Fortification Of Wheat Dough With Calcium And Magnesium Ions Affects Empirical Rheological Properties
(AACC INTERNATIONALST PAUL, 2015)