Now showing items 1-10 of 38
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)
Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of extrusion variables (feed moisture (FM) and temperature) and the ...
Efeito da radiação gama e da radiação infravermelha na vida de prateleira e nas caracteristicas tecnologicas da farinha de trigo integral e do pão de forma integralEffect of gamma radiation and infrared radiation on the shelf life and technological characteristics of whole wheat flour and whole bread
Whole meal and white flour from Argentine wheat genotypes: Mineral and arabinoxylan differences
(Academic Press Ltd - Elsevier Science Ltd, 2016-09)
The aim of this study was to compare mineral and arabinoxylan contents in whole meal and white wheat flour, as well as delineate the influence of genotype and climatic conditions on the variation of these components. Eleven ...
Development Of Whole Grain Wheat Flour Extruded Cereal And Process Impacts On Color, Expansion, And Dry And Bowl-life Texture
(Elsevier Science BVAmsterdam, 2017)
Influence of whole wheat flour and fat replacer levels on the specific volume of the loaves.
(In: LATIN AMERICAN CEREAL CONFERENCE, 3., 2015, Curitiba. The future of grains and cereals: [abstracts]. Curitiba: ICC: Granotec, 2015., 2015)
Digestibility of different wheat products in white shrimp Litopenaeus vannamei juveniles
(Elsevier Science Pub, 2011)