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Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
(2013-11)
The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study ...
Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour
(1968)
1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported. 2. The ingredients were fish flour, bread, wheat (Triticum sativum ...
Viscoelastic properties of whey protein concentrate gels with honey and flour at different pH
(Wiley Blackwell Publishing, Inc, 2009-06)
Viscoelasticity of heat induced gels from whey protein concentrate, with different contents of honey and wheat flour, and prepared at pH 3.75, 4.2 and 7.0, was studied by using dynamic rheological assays. The elastic modulus ...
Indústria da farinha de trigo: Moinho Trigossul
(Universidade Tecnológica Federal do ParanáApucaranaBrasilEngenharia QuímicaUTFPR, 2019-06-12)
The following project analyzes the implementation of a whole wheat and white flour industry entitled “Moinho Trigossul”. First, a market analysis was done, which evaluated the current scenario of the milling sector, studied ...
Qualidade de farinhas de trigo obtidas em moinho industrial e experimental
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-07-03)
Wheat is one of the noblest food items and currently accounts for about 30% of global grain production. The type of mill exerts a great influence on the quality of the flour obtained. The present work had as objective to ...