Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.

dc.contributorLARISSA LAGES RODRIGUES, FEDERAL UNIVERSITY OF PIAUÍ; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, INSTITUTE OF FOOD TECHNOLOGY; FERNANDA DE OLIVEIRA GOMES, FEDERAL UNIVERSITY OF PIAUÍ; JURANDY DO NASCIMENTO SILVA, FEDERAL INSTITUTE OF PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
dc.creatorRODRIGUES, L. L.
dc.creatorHASHIMOTO, J. M.
dc.creatorNABESHIMA, E. H.
dc.creatorGOMES, F. de O.
dc.creatorSILVA, J. do N.
dc.creatorSILVA, K. J. D. e
dc.date2022-12-06T13:01:27Z
dc.date2022-12-06T13:01:27Z
dc.date2022-08-30
dc.date2022
dc.date.accessioned2023-09-05T02:00:13Z
dc.date.available2023-09-05T02:00:13Z
dc.identifierFood Science and Technology International, Aug. 22, 2022. Online.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878
dc.identifierhttps://doi.org/10.1177/10820132221121172
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8633739
dc.descriptionA simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.
dc.languageIngles
dc.languageen
dc.rightsopenAccess
dc.subjectFarinha integral
dc.subjectBakery products
dc.subjectWhole flour
dc.subjectBiscoito
dc.subjectCookies
dc.titleCharacteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
dc.typeArtigo de periódico


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