| dc.creator | Ormenese, RDS | |
| dc.creator | Chang, YK | |
| dc.date | 2004 | |
| dc.date | APR | |
| dc.date | 2014-08-01T18:30:06Z | |
| dc.date | 2015-11-26T17:08:22Z | |
| dc.date | 2014-08-01T18:30:06Z | |
| dc.date | 2015-11-26T17:08:22Z | |
| dc.date.accessioned | 2018-03-28T23:57:00Z | |
| dc.date.available | 2018-03-28T23:57:00Z | |
| dc.identifier | Food Science And Biotechnology. Korean Soc Food Science Technology, v. 13, n. 2, n. 130, n. 135, 2004. | |
| dc.identifier | 1226-7708 | |
| dc.identifier | WOS:000221246500004 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79850 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/79850 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1280346 | |
| dc.description | Effects of pre-gelatinized flour, dehydrated egg white, and monoglycerides on cooking characteristics, firmness, stickiness, resistance to breakdown, and extensibility of rice pasta manufactured by conventional process were evaluated using Response Surface Methodology. Statistically significant and predictable regression models were found for cooking loss, firmness, and extensibility. All ingredients influenced final product quality. Increase in amounts of pre-gelatinized flour and egg white improved firmness and extensibility of pasta. Because pasta containing more than 40% pre-gelatinized flour tended to be sticky, use of about 40% pre-gelatinized flour is recommended. Monoglycerides mainly resulted in reductions of cooking loss and stickiness of pasta after cooking. | |
| dc.description | 13 | |
| dc.description | 2 | |
| dc.description | 130 | |
| dc.description | 135 | |
| dc.language | en | |
| dc.publisher | Korean Soc Food Science Technology | |
| dc.publisher | Seoul | |
| dc.publisher | Coreia do Sul | |
| dc.relation | Food Science And Biotechnology | |
| dc.relation | Food Sci. Biotechnol. | |
| dc.rights | fechado | |
| dc.source | Web of Science | |
| dc.subject | rice | |
| dc.subject | pasta | |
| dc.subject | response surface methodology | |
| dc.subject | texture | |
| dc.subject | Cooking Quality | |
| dc.subject | Noodles | |
| dc.subject | Vermicelli | |
| dc.subject | Flour | |
| dc.title | Rice pasta formulation for a conventional pasta manufacturing process: A response surface methodology study | |
| dc.type | Artículos de revistas | |
