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Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
(Association of Food Scientists and Technologists of India, 2018-05)
The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate ...
Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
(Elsevier Science, 2016-06)
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; ...
Thermal and physicochemical characterization of seven argentine rice flours and starches
(Elsevier Science, 2004-06)
Differential scanning calorimetry (DSC) was used to evaluate phase transitions of rice flours and starches from seven new argentine genotypes in systems with different water content. Flours of high, medium and low T G ...
Elaboración de pan con harina de arroz y gel extraído del nostoc para el consumo de población celiaca
(2018-02-15)
El presente trabajo de investigación se enfocó en el aprovechamiento de harinas no tradicionales. Se elaboró piezas de pan a base de harina de arroz y un gel extraído del nostoc de aceptación sensorial para el consumo de ...
Remplazo de la Harina de Trigo por Harina de Arroz en la Pastelería y Repostería Clásica 2012
(Escuela Superior Politécnica de Chimborazo, 2013-04-30)
The objective of this investigation was a replacement to flour of wheat by the rice flour in the pastry and the classic cake shop, for that we identify the basic dough and percent of replacement with the rice flour (25%- ...
Desarrollo de recetas de pastelería aplicando siete harinas alternativas
(Universidad de Cuenca, 2015-11-11)
This monograph will carry out a recipe book using alternatives flours for twenty patisserie receipts; the properties they have will allow a high level nutritional product without losing the flavor’s value. Furthermore, ...
Comparação entre pães destinados a celíacos com diferentes farinhas e aditivos
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-01-23)
This study has the objective to develop a formula of bread that can be consumed by celiac patients. The celiac disease is characterized by non-digestibility in the small intestine, of gluten, the protein fraction presents ...
Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: Formulation and acceptability Desarrollo de producto sobre la base de harinas de cereales y leguminosa para niños celíacos entre 6 y 24
(2011)
The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), ...