Buscar
Mostrando ítems 1-10 de 14
Optimization of rheological properties of gluten-free pasta dough using mixture design
(Academic Press Ltd - Elsevier Science Ltd, 2013-05)
The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
(University of Washington, 2012-06-24)
In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten ...
Response Surface Methodology to Assay the Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility of Gluten-Free Pasta Formulations
(Springer, 2015)
In gluten-free pasta formulation (suitable for those suffering from celiac disease),the influence of each constituent has a major importance on the final productquality, especially water and hydrocolloid contents used to ...
Produtos extrusados sem glúten obtidos de misturas de fécula de mandioca e farinha de arrozExtruded mixtures of cassava starch and rice flour
(Universidade Estadual Paulista (Unesp), 2016)
Massas alimentícias sem glúten de farinhas formuladas à base de arroz e feijãoGluten free pasta of rice and bean floor: technological and functional assessment
(Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipe, 2022)
Produtos extrusados sem glúten obtidos de misturas de fécula de mandioca e farinha de arroz
(Universidade Estadual Paulista (UNESP), 2016)
Produtos extrusados sem glúten obtidos de misturas de fécula de mandioca e farinha de arroz
(Universidade Estadual Paulista (Unesp), 2016-06-17)
Faced with the growing market for gluten-free products, the possibility of enhancement of cassava starch and rice flour asan ingredient for these products, and the importance of extrusion technology for the development of ...