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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, ...
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 ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicadas à panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and dietary fiber. However, ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicada a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and ...
Influência de alfa-amilase, lipase, glucose-oxidase e hemicelulase na produção de pão francês elaborado com farinha mista
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2019-07-05)
The change in social habits and consumer demands, which are now attracted by products that bring health benefits, and the interest of producers to increase production and reach the expectations of customers of this market ...
Determinação de micotoxina Desoxinivalenol (DON) em pães brancos e integrais comercializados na cidade de Ponta Grossa - PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-04-18)
Foods are subject to contamination by toxic substances whose ingestion can cause health damage. Mycotoxins are secondary metabolites of some fungal species, including those of the genus Fusarium. Deoxynivalenol (DON) is ...
Descrição sensorial de almôndega de CMS de tilápia do-nilo (Oreochromis niloticus), pelo método de perfil livre
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-11-25)
Fish industrialization generates a lot of waste, thus it becomes feasible to search new alternatives that can take advantage of these co-products, such as the use of mechanically separated meat (MSM). This research presents ...
Propuesta de desarrollo de recetas de masas integrales con seis tipos de gramíneas para la aplicación en pastelería
(2019-02-11)
The current research refers to a proposal for the development of whole-grain flour recipes with their six types of grasses for pastry application. The use of whole-grain doughs in the preparation of different recipes that ...