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Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
(2021-01-01)
The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different ...
SENSORY AND NUTRITIONAL PROPERTIES OF COOKIES BASED ON WHEAT-RICE-SOYBEAN FLOURS BAKED IN A MICROWAVE-OVEN
(Inst Food TechnologistsChicago, 1991)
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Wiley-Blackwell, 2018-01-01)
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Technological quality of dough and breads from commercial algarroba–wheat flour blends
(Springer, 2017-06)
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and ...
Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flour
(Hindawi Publishing Corporation, 2014-11)
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low ...
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
(Blackwell PublishingOxfordInglaterra, 2006)
Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
(Scientific Research Publishing, 2014-03)
The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein ...
Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)
(WILEY-V C H VERLAG GMBHWEINHEIM, 2012)
Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high starch content. In this research, the flour and starch of such unripe fruit were isolated and their chemical, physicochemical, ...