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Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
(Research Journal Biotechnology, 2015-04)
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties ...
Qualidade da farinha de trigo durante o seu prazo de validade
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-17)
The study aimed to investigate the quality of wheat flour during the period of its validity, verifying the possibility to increase its shelf life from 90 to 120 days, by evaluating the contents of moisture, color, falling ...
Improving quality: Modified celluloses applied to bread dough with high level of resistant starch
(Elsevier, 2021-03)
Additives have been used in the baking industry for a long time with many purposes, and their use is frequently focused on correcting the quality deficiency of wheat flour. Nevertheless, with the flourishing search for ...
Effect of glutens of different quality on dough characteristics and breadmaking performance
(Elsevier Science, 2012-04)
Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing ...
Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
(Elsevier Science, 2021-10)
The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g ...
Sourdough Reduces Sodium In Wheat Flour Doughs
(WILEY-BLACKWELLHOBOKEN, 2015)
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)
AVALIAÇÃO DE DUAS METODOLOGIAS DE EXPANSÃO AO FORNO do POLVILHO AZEDO
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001-08-01)
Duas metodologias de expansão ao forno foram comparadas em 52 amostras de polvilho azedo de três Estados: Santa Catarina, Paraná e Minas Gerais. Os resultados obtidos permitiram visualizar uma proposta de classificação em ...