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Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Introducción de la harina a base de zanahoria blanca (Arracacia Xanthorrhiza), a la panificación Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2014-06-24)
This research objetive was to introduce flour made from White carrot (Arracacia xanthorrhiza), to breadmaking in Riobamba, in order to facilitate the digestive system functioning and reduce the level of illnes in customers, ...
Desarrollo de recetas de pastelería aplicando siete harinas alternativas
(Universidad de Cuenca, 2015-11-11)
This monograph will carry out a recipe book using alternatives flours for twenty patisserie receipts; the properties they have will allow a high level nutritional product without losing the flavor’s value. Furthermore, ...
Digestibility of different wheat products in white shrimp Litopenaeus vannamei juveniles
(Elsevier Science Pub, 2011)
Partial substitution of wheat (Triticum aestivum) for arracacha (Arracacia xanthorrhiza B.) in making breadSustitución parcial de trigo (Triticum aestivum) por zanahoria blanca (Arracacia xanthorrhiza B.) en la elaboración de pan
(USFQ PRESS, departamento editorial de la Universidad San Francisco de Quito USFQ, 2013)
In vitro dialyzability of essential minerals from white and whole grain pasta
(Elsevier, 2018-11)
The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral ...
Fumonisin occurrence in wheat-based products from Argentina
(Taylor & Francis Ltd, 2018-09)
Wheat is the most consumed cereal in Argentina by human population. Since fumonisins occurrence in wheat grains and wheat-based products have been reported worldwide, a survey was conducted in order to determine fumonisin ...
Elaboración de pastas artesanales con ocho tipos de harinas y su aplicación en nuevas recetas
(Universidad de Cuenca, 2015-11-11)
This monograph entitled “Production of homemade pasta with eight types of flour and its application in new recipes” it is based on the study of some varieties of flour and their application inthe production of pasta. The ...
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
(2018-01-01)
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, ...