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Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros MexicanosEffect of different HMW-Glutenin subunits on baking quality of Mexican bread wheats
(Sociedad Mexicana de Fitogenéticahttp://www.revistafitotecniamexicana.org/documentos/29-4/3a.pdf, 2013)
Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process
(Wiley-Blackwell Publishing, Inc, 2010-09-10)
In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological ...
Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process
(Wiley-Blackwell Publishing, Inc, 2010-09-10)
In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological ...
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
(Academic Press Ltd - Elsevier Science Ltd, 2020-09)
The present study focuses on the quantification of gas fraction locally and dynamically during the baking process of real bread products (pan bread, baguette placed on a tray). The first step was to adapt the MRI method ...
Estudo do efeito bake hardening nos aços BH 180 e BH 220 galvanizados pelo processo de imersão a quente
(Universidade Estadual Paulista (Unesp), 2011-12-16)
O presente trabalho estudou as variáveis de fabricação no processo na linha de galvanização contínua por imersão a quente, simulando o processo de conformação e a cura da pintura nas montadoras, visando avaliar as condições ...
Browning development in bakery products: A review
(Elsevier, 2010-08)
This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard ...