Now showing items 1-10 of 44
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
(Aacc InternationalSt PaulEUA, 2010)
Trigo: avaliação tecnológica de novas linhagensTechnological evaluation of new lines of wheat
(Instituto Agronômico de Campinas, 1987)
Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
(Research Journal Biotechnology, 2015-04)
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties ...
Sourdough Reduces Sodium In Wheat Flour Doughs
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)
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics ...
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, ...
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...