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Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
(Research Journal Biotechnology, 2015-04)
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties ...
Par-baked Bread Technology: Formulation And Process Studies To Improve Quality
(TAYLOR & FRANCIS INCPHILADELPHIA, 2016)
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour
(SpringerNew YorkEUA, 2013)
Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour
(Elsevier Science BvAmsterdamHolanda, 2012)
Processamento, legislação, consumo e parâmetros de qualidade de pão francês de massa congelada
(Universidade Federal de São CarlosUFSCarCâmpus Lagoa do SinoEngenharia de Alimentos - EAl-LS, 2023-03-01)
The consumption of French bread has been growing exponentially and as a way to keep up with this trend, new technologies have emerged. One of them is the production of frozen dough, where the product goes through the ...
Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Effect of Xylanase on the Technological Behaviour of Wheat Flours
(Academia Publishing, 2013-04)
The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. ...
Kinetic study of staling in breads with high-amylose resistant starch
(Elsevier, 2020-09)
High-amylose resistant starch breads were long-stored (11 days) at 20 °C for kinetic analysis of different aspectsof the staling process. Bread products were formulated on a French-bread recipe basis and replacing wheat ...