Mostrando ítems 1-10 de 19
Utilización de cuatro niveles de harina de mashua en la elaboración de galletas.
(Escuela Superior Politécnica de Chimborazo, 2020-01-23)
The study was carried out at the Faculty of Animal Sciences of the Escuela Superior Politécnica de Chimborazo, using four levels (10%, 20%, 30%, 40%) of mashua flour as a substitute for wheat flour in the cookie making, a ...
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
(Universidade Estadual Paulista (Unesp), 2015-03-24)
In this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different ...
Efeito da adição de CGTase e β-ciclodextrina na qualidade e taxa de envelhecimento de pães
(Universidade Estadual Paulista (Unesp), 2013-11-29)
The present study aimed to investigate the effect of CGTase and βCD on the rheological properties of the wheat flour, and quality and staling rate of the bread. The farinographic, extensographic, pasting, and thermal ...