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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, ...
Comportamento reológico da farinha de trigo com substituição parcial de farinha de banana verde
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2017-06-20)
Wheat flour is a raw material for a wide range of food products, and for this reason it is widely used in industries in the bakery, pasta, biscuits and cakes industries. The population is seeking in the current day new ...
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 ...
Aditivos para las harinas de trigo
(Universidad de Lima, Facultad de Ingeniería IndustrialPE, 1993)
Las harinas de trigo pueden ser tratadas con una variedad de aditivos a fin de lograr cualquier combinación deseada de los siguientes objetivos: 1) blanquear la harina. 2) mejorar la calidad (funcionalidad) de la harina. ...
Qualidade da farinha de trigo durante o seu prazo de validade
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-17)
The study aimed to investigate the quality of wheat flour during the period of its validity, verifying the possibility to increase its shelf life from 90 to 120 days, by evaluating the contents of moisture, color, falling ...
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, ...
Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
(Medwell Publishing, 2003-12)
Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and ...
Sensory features and physicalchemical characterization of brazilian honey bread with passion fruit peel flour
(2015-01-01)
Purpose – The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties. ...
Perfil reológico, físico-químico e microbiológico de farinhas de trigo tipo 1 comercializadas na cidade de Ponta Grossa - Paraná
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-10-24)
Wheat flour has many applications in the food industry, having an important role in the economic and nutritional food. The characteristics of wheat flour from interference of growing conditions, harvest the grains used as ...
Qualidade tecnológica de farinha de trigo obtida em diferentes frações do diagrama de moagem
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-10)
Wheat is one of the most widely used and cultivated cereals worldwide and has been used as food since the most remote times. Wheat-based foods are recommended by health professionals because they are an excellent source ...