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Protein Characteristics That Affect The Quality Of Vital Wheat Gluten To Be Used In Baking: A Review
(Blackwell Publishing Inc., 2017)
A new apparatus for the evaluation of rheological properties of wheat gluten
(Akademiai KiadoBudapestHungria, 2000)
Effect of processing conditions on some functional characteristics of extrusion-cooked cassava starch/wheat gluten blends
(John Wiley & Sons LtdW SussexInglaterra, 2002)
A Comparative Study Among Methods Used For Wheat Flour Analysis And For Measurements Of Gluten Properties Using The Wheat Gluten Quality Analyser (wgqa)
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2014)
Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product
(Nova Science Publishers, 2015)
In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese ...
Effect of heat-treated wheat germ on dough properties and crackers quality
(Wiley Blackwell Publishing, Inc, 2021-04-18)
This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties ...
Edible films with anti-Listeria monocytogenes activity
(Wiley Blackwell Publishing, Inc, 2010-07)
Edible films based on wheat gluten, gelatin and brea gum were prepared with incorporation of ca. 500 UA cm-2 of enterocin with anti-Listeria monocytogenes action, synthesised by Enterococcus faecium CRL1385. The analyses ...