Baking
Mostrando 13-24 de 86 artigos, teses e dissertações.
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13. Recent developments in gluten-free bread baking approaches: a review
Abstract Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread s
Food Sci. Technol. Publicado em: 2017-12
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14. Development and parameter optimization of maize flat bread supplemented with asparagus bean flour
Abstract The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the prepara
Food Sci. Technol. Publicado em: 15/05/2017
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15. Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour w
Bragantia. Publicado em: 12/01/2017
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16. An original method for producing acetaldehyde and diacetyl by yeast fermentation
Abstract In this study a natural culture medium that mimics the synthetic yeast peptone glucose medium used for yeast fermentations was designed to screen and select yeasts capable of producing high levels of diacetyl and acetaldehyde. The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomas
Braz. J. Microbiol.. Publicado em: 2016-12
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17. CD 1805 - Wheat with flour characteristics for cookie baking
Abstract CD 1805, indicated for the wheat growing in Regions 1, 2 and 3 in the states of Rio Grande do Sul, Santa Catarina and Paraná. The cultivar has quality standards for cookie production and high yield performance with a mean of 3899 kg ha-1, exceeding the controls by 4%.
Crop Breed. Appl. Biotechnol.. Publicado em: 2016-03
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18. Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread
The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure,
Food Sci. Technol. Publicado em: 05/02/2016
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19. Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influ
Food Sci. Technol. Publicado em: 19/01/2016
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20. Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio
Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunfl
Food Sci. Technol. Publicado em: 04/12/2015
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21. Non-parametric stability analyses of dough properties in wheat
AbstractLiterature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibi
Food Sci. Technol. Publicado em: 15/09/2015
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22. Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing
AbstractThermal processing and production practices used in vegetables can cause changes in their phytochemical contents. Eggplant is characterized by its high antioxidant content. The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared
Food Sci. Technol. Publicado em: 25/08/2015
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23. Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and tex
Food Sci. Technol. Publicado em: 2015-04
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24. BRS Harmonia - triticale cultivar
The triticale cultivar BRS Harmonia has moderate resistance to leaf rust, is outstanding in grain yield and quality, and its flour is suitable for cookie baking. It is an excellent alternative as winter crop for the different grain production systems in south-central Brazil.
Crop Breed. Appl. Biotechnol.. Publicado em: 2015-03