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Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
(Wiley Blackwell Publishing, Inc, 2017-02)
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch (RS4) on wheat flour dough and breads was evaluated. Wheat flour was ...
Production of partially gelatinized cassava starch: Effects of preheating temperature and starch concentration on physicochemical characteristics during the spray-drying process
(2019-09-01)
Starch has application in several industrial sectors, such as food, textile, paper, pharmaceutical, among other industries. To meet this demand, native starches have been modified by chemical, physical and enzymatic methods. ...
Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems
(John Wiley & Sons Ltd, 2016-05)
During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior ...
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
(Cogent OA, 2016-12)
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role ...
Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybrid
(Amer Assoc Cereal Chemists, 2002-01-01)
Effect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the ...
Effect of Antimicrobial Starch Edible Coating on Shelf-Life of Fresh Strawberries
(Wiley-blackwellHobokenEUA, 2012)
Influence of low and high levels of grain defects on maize wet milling
(Elsevier Sci LtdOxfordInglaterra, 2002)
Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
(Wiley Blackwell Publishing, Inc, 2016-08)
The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. ...
Freeze-thaw stability of gels prepared from starches of non-conventional sources
(Wiley-blackwellMaldenEUA, 2007)
Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
(Wiley, 2012-09)
The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying ...