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Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
(2021-01-01)
The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different ...
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 ...
Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
(MDPI Multidisciplinary Digital Publishing Institute, 2020-06)
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour ...
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
(Multidisciplinary Digital Publishing Institute, 2020-06)
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour ...
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
(Blackwell PublishingOxfordInglaterra, 2006)
Desarrollo de recetas de pastelería aplicando siete harinas alternativas
(Universidad de Cuenca, 2015-11-11)
This monograph will carry out a recipe book using alternatives flours for twenty patisserie receipts; the properties they have will allow a high level nutritional product without losing the flavor’s value. Furthermore, ...