Now showing items 11-20 of 569
Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours
(Taylor & Francis, 2016-02)
Rheological behavior and microstructural characteristics of composite dough with wheat and mesquite flours (from Prosopis alba) were analyzed by response surface methodology. A central composite design was applied varying ...
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Effect of Xylanase on the Technological Behaviour of Wheat Flours
(Academia Publishing, 2013-04)
The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. ...
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)
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
(Blackwell PublishingOxfordInglaterra, 2006)
Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
(Elsevier Science, 2016-01)
Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high ...