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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 ...
Produção de fermento natural a partir de farinha refinada e farinha integral
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia QuímicaEngenharia QuímicaUTFPR, 2021-08-20)
Baking consists of mixing a grain with water that will go through the fermentation process and then bake to deliver its final product. The ways to provide fermentation have changed over the centuries, becoming faster and ...
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 ...
Perilla frutescens : ingrediente potencial na elaboração de pão de forma como fonte de ácidos graxos ômega-3Perilla frutescens: potential ingredient for enhancement of pan bread as omega-3
(Universidade Estadual de MaringáBrasilPrograma de Pós-Graduação em Ciência de AlimentosUEMMaringá, PRCentro de Ciências Agrárias, 2018)
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Análisis del comportamiento del consumidor de pan integral en los diferentes autoservicios de la zona norte de Guayaquil.
(Universidad Católica de Santiago de Guayaquil, 2023)