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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 ...
Qualidade tecnológica de farinhas suplementadas com glúten vital e aplicadas a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-27)
Thevital gluten is obtained by the extraction of wheat flour, it is very important for the baking industry and mills, being used mainly for the fortification of weak flours for the production of breads, especially ...
Indústria da farinha de trigo: Moinho Trigossul
(Universidade Tecnológica Federal do ParanáApucaranaBrasilEngenharia QuímicaUTFPR, 2019-06-12)
The following project analyzes the implementation of a whole wheat and white flour industry entitled “Moinho Trigossul”. First, a market analysis was done, which evaluated the current scenario of the milling sector, studied ...
Qualidade de farinhas de trigo obtidas em moinho industrial e experimental
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-07-03)
Wheat is one of the noblest food items and currently accounts for about 30% of global grain production. The type of mill exerts a great influence on the quality of the flour obtained. The present work had as objective to ...
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 world wide and has been usedas food since the most remote times. Wheat-based foods are recommended by health professionals because they are an excellent source ...
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 ...
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, ...
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 ...