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Desenvolvimento e avaliação de pão elaborado com fermento natural adicionado de farinha integral e farinha de ervilha
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2022-06-21)
The bakery sector observes a tendency from consumers for products with health characteristics, such as breads with natural fermentation and rich in fiber. Sourdough fermentation promotes improvements in texture and volume, ...
Qualidade tecnológica de farinhas suplementadas com glúten vital e aplicadas a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-27)
Thevital gluten is obtained by the extraction of wheat flour, it is very important for the baking industry and mills, being used mainly for the fortification of weak flours for the production of breads, especially ...
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 ...
Caracterização físico-química da biomassa de banana verde, para aplicação em pão de forma
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil it is a major producer of bananas, resulting in high post-harvest losses. The fruit still green contains more minerals, flavonoids, high concentrations of starch and only 2% of sugars. In this way, the green banana ...
Desenvolvimento e caracterização físico-química, microbiológica e sensorial do pão transmontano com azeitonas verdes descaroçadas do tipo “alcaparras”
(Universidade Tecnológica Federal do ParanáMedianeiraPortugalEngenharia de AlimentosUTFPR, 2015-11-06)
Bakery products are fundamental to the diet of worldwide, being the main ingredients flour, drinking water and ferment or yeast. Wheat is the cereal most used worldwide. However, rye is increasingly being consumed, due to ...
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 ...
Pães de forma adicionados de inulina, concentrado proteico de soro de leite e malte sem gordura trans
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-26)
Bread is a popular food and eaten since the beginning of civilization. The addition of hydrogenated vegetable fat and sugar to the bread formulation provides desirable sensory characteristics, however, they are ...
Comparação entre pães destinados a celíacos com diferentes farinhas e aditivos
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-01-23)
This study has the objective to develop a formula of bread that can be consumed by celiac patients. The celiac disease is characterized by non-digestibility in the small intestine, of gluten, the protein fraction presents ...
Determinação de micotoxina Desoxinivalenol (DON) em pães brancos e integrais comercializados na cidade de Ponta Grossa - PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-04-18)
Foods are subject to contamination by toxic substances whose ingestion can cause health damage. Mycotoxins are secondary metabolites of some fungal species, including those of the genus Fusarium. Deoxynivalenol (DON) is ...