| dc.creator | Schmiele, M | |
| dc.creator | Da Silva, LH | |
| dc.creator | Da Costa, PFP | |
| dc.creator | Rodrigues, RD | |
| dc.creator | Chang, YK | |
| dc.date | 2011 | |
| dc.date | 2014-08-01T18:32:25Z | |
| dc.date | 2015-11-26T17:57:50Z | |
| dc.date | 2014-08-01T18:32:25Z | |
| dc.date | 2015-11-26T17:57:50Z | |
| dc.date.accessioned | 2018-03-29T00:41:25Z | |
| dc.date.available | 2018-03-29T00:41:25Z | |
| dc.identifier | Boletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 29, n. 1, n. 71, n. 82, 2011. | |
| dc.identifier | 0102-0323 | |
| dc.identifier | WOS:000305890100007 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80488 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/80488 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1291591 | |
| dc.description | In the present work it was evaluated the quality of cakes produced with partial substitution of wheat flour with 0 to 12% of isolated soy protein and 0 to 40% of a mixture of wholeoat flour and oat flakes, by means of Response Surface Methodology. Physico-chemical characteristics such as centesimal composition and particle size of raw materials and reologic qualities (farinograph and extensograph) of wheat flour were also evaluated. The results indicated that the product with best symmetry and texture, but with less firmness, was obtained when oat was incorporated, and, in addition, with best specific volume when isolated soy protein content was added. The sensory analysis indicated the viability of cakes production with functional ingredients, highlighted by the product acceptance and purchase intention among the judges. | |
| dc.description | 29 | |
| dc.description | 1 | |
| dc.description | 71 | |
| dc.description | 82 | |
| dc.language | pt | |
| dc.publisher | Centro Pesquisa Processamento Alimentos | |
| dc.publisher | Curitiba Pr | |
| dc.publisher | Brasil | |
| dc.relation | Boletim Do Centro De Pesquisa De Processamento De Alimentos | |
| dc.relation | Bol. Cent. Pesqui. Process. Aliment. | |
| dc.rights | aberto | |
| dc.source | Web of Science | |
| dc.subject | CAKE | |
| dc.subject | SOY PROTEIN | |
| dc.subject | beta-GLUCAN | |
| dc.subject | OAT | |
| dc.title | INFLUENCE OF WHOLEOAT FLOUR, OAT FLAKES AND SOY PROTEIN ISOLATE ADDITION IN POUND CAKE TECHNOLOGICAL QUALITY | |
| dc.type | Artículos de revistas | |
