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Prebiotic gluten-free bread: Sensory profiling and drivers of liking
(Elsevier Science BvAmsterdamHolanda, 2014)
Avaliação de farinhas sem glúten empregando texturômetro e espectroscopia na região do infravermelho próximo
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de QuímicaLicenciatura em QuímicaUTFPR, 2018-04-25)
Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding ...
Efeito da adição de zeína e colágeno hidrolisado nas características físicas de pão sem glútenEffect of zein and hydrolyzed collagen addition on physics characteristics of gluten-free bread
(Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipe, 2022)
Efecto de gluteninas de alto peso molecular de los genomas a y b sobre propiedades reológicas y volumen de pan en trigos harinerosEffect of different high molecular weight glutenin alleles of A and B genomes of bread wheat on rheological properties and bread volume of bread wheat
(Colegio de Postgraduadoshttp://www.colpos.mx/agrocien/Bimestral/2007/feb-mar/art-3.pdf, 2013)
Desenvolvimento de pão livre de glúten com adição de farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-22)
Bread is one of the staple foods that are most present at the table of consumers in the world. In its production, gluten is a determinant factor in the rheological characteristics of the mass, essentially for volume and ...
Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
(Elsevier Science, 2020-05)
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented ...
Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions
(Sage Publications Ltd, 2019-12)
This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat ...