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Par-baked Bread Technology: Formulation And Process Studies To Improve Quality
(TAYLOR & FRANCIS INCPHILADELPHIA, 2016)
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
(International Scientific Research Organization for Science, Engineering and Technology, 2020-12)
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, ...
A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index
(2023)
The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the ...
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 ...
Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread
(Wiley Blackwell Publishing, Inc, 2017-02)
The present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat ...
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 ...
Avaliação da adequação da rotulagem de pães caseiros, pães integrais, biscoitos/bolachas frente à legislação vigente
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-11-18)
Due to the huge current development currently, in the food industry the legislation is necessary to regulate the industry in terms of quality, safety and labeling. The labeling of food products is an important link between ...