Now showing items 1-10 of 217
Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
SENSORY AND NUTRITIONAL PROPERTIES OF COOKIES BASED ON WHEAT-RICE-SOYBEAN FLOURS BAKED IN A MICROWAVE-OVEN
(Inst Food TechnologistsChicago, 1991)
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Extruded rice flour as a gluten substitute in the poduction of rice bread.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
Improving Functional Properties of Rice Flours Through Phosphorylation
(Taylor & Francis IncPhiladelphiaEUA, 2010)
Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pãesEffects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour
The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), ...
Thermo-mechanical rice flour modification by planetary ball milling
(Elsevier Science, 2014-01)
Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of ...
Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour.
(In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings. Athens: International Association for Engineering and Food, 2011., 2011)