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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
Interaction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread
(Univ Federal Santa MariaSanta Maria, 2016)
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)
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour
(SpringerNew YorkEUA, 2013)
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, ...
Effect Of Different Iron Compounds On Rheological And Technological Parameters As Well As Bioaccessibility Of Minerals In Whole Wheat Bread
(Elsevier Science BVAmsterdam, 2017)
Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance
(Wiley Blackwell Publishing, Inc, 2021-10)
Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled ...