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Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros MexicanosEffect of different HMW-Glutenin subunits on baking quality of Mexican bread wheats
(Sociedad Mexicana de Fitogenéticahttp://www.revistafitotecniamexicana.org/documentos/29-4/3a.pdf, 2013)
Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
(Faculty Food Technology Biotechnology, 2015-10)
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability ...
Engineering aspects of confectionery coatings in baked products
(Nova Science Publishers, 2020)
Confectionery coatings are popular for industrial and home applications because they enhance the food aspect, giving texture, gloss, color, and sweet flavor. There is a need to give special attention to the application of ...
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods
(Wiley Blackwell Publishing, Inc, 2020-04)
Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by ...
Effect of infrared baking on wheat flour tortilla characteristics
(Aacc InternationalSt PaulEUA, 1999)
Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
(Elsevier, 2014-04)
This paper presents a theoretical approach for optimal design focused on baking, which is based on knowledge about transport phenomena and physicochemical changes occurring during the process. Such approach consists in ...
Simple models for predicting water loss of bread during baking
(Wiley Blackwell Publishing, Inc, 2020-11)
The baking process has received quite attention during the last three decades, due to its economic and industrial relevance, and since it is associated with staple foods like bread. Because of the composition and structure ...
Estudo de um forno solar fabricado com gabinetes de computador em desuso.
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Mecânica, 2019-06-19)
The present work presents an alternative solar furnace of the type box, manufactured with two HP COMPAQ ELITE 8000 CPUs in disuse and materials of low cost. With this, the CPUs are recycled, and it becomes an alternative ...
A moving boundary problem in a food material undergoing volume change - Simulation of bread baking
(Elsevier Science, 2010-05)
This paper presents a mathematical model for describing processes involving simultaneous heat and mass transfer with phase transition in foods undergoing volume change, i.e. shrinkage and/or expansion. We focused on processes ...