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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 ...
Cambios en los parámetros de calidad del trigo candeal durante el almacenamiento
(2017)
La calidad del trigo recién cosechado y las fluctuaciones que puede sufrir durante el almacenamiento resultan temas de interés en la industria molinera. El objetivo de este trabajo fue estudiar los cambios producidos en ...
Changes in durum wheat quality parameters during storageCambios en los parámetros de calidad del trigo candeal durante el almacenamiento
(Facultad de Ciencias Agropecuarias., 2017)
Massa fresca tipo pastel com adição de ácido fumárico
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-10-03)
This study aimed to verify the applicability of fumaric acid in fresh pastel type masses, in order to reduce the darkening of the product throughout its shelf life. The results were obtained from three samples of flour ...
Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
(Medwell Publishing, 2003-12)
Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and ...
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin
(2021-01-01)
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused ...
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, ...
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
(1988)
‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics ...
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2013)
Effect of water addition on northern style Chinese steamed bread processing quality
(Institute of Crop Sciences, 2013)