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Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Elaboração e composição química de pão de forma enriquecido com resíduos agroindustriais de frutasPreparation and chemical composition of loaf bread with agroindustry fruits residues
(Departamento de Engenharia de Produção - Universidade Federal de SergipeDEPRO/UFS, 2018)
Caracterização de farinhas de cevada e o efeito da sua incorporação sobre a qualidade do pão de forma
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-07-23)
Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, ...
Avaliação da aplicação da farinha da palma forrageira (Opuntia ficus-indica) em pão de formaEvaluation of the application of flour of forage palm (Opuntia fícus-indica) in loaf bread
(Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipe, 2022)
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, ...
Fermented milk obtained with kefir grains as an ingredient in breadmaking
(Wiley, 2014-04)
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were ...
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
(Institute of Crop Sciences, 2013)
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
(1988)
‘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 ...
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
(Institute of Crop Sciences, 2013)