Breadmaking
Mostrando 13-17 de 17 artigos, teses e dissertações.
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13. UtilizaÃÃo da farinha de casca de batata inglesa (Solanum tuberosum L.) na elaboraÃÃo de pÃo integral / Utilization of potato skin flour in whole wheat breadmaking
O aproveitamento dos subprodutos da agroindÃstria diminui os custos da produÃÃo, aumenta o aproveitamento total do alimento e reduz o impacto que esses subprodutos podem causar ao serem descartados no ambiente. Dessa forma, alguns subprodutos da batata sÃo aproveitados e transformados em ingredientes alimentÃcios, como à o caso da casca. Este trabalho
Publicado em: 2006
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14. Selection of Yeasts for Breadmaking by the Frozen-Dough Method
Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics. The selected yeast cells accumulated a higher amount of trehalose than did commercial bakers' yeast cells.
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15. Heterologous expression of a wheat high molecular weight glutenin gene in Escherichia coli.
An engineered DNA fragment containing a DNA sequence encoding a wheat high molecular weight glutenin subunit was cloned into a bacterial expression vector that is based on bacteriophage T7 RNA polymerase. The resulting plasmid directed the synthesis of large amounts of the mature form of the wheat high molecular weight glutenin subunit in Escherichia coli. T
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16. Control of Galactosyl Diglycerides in Wheat Endosperm by Group 5 Chromosomes
Lower levels of monogalactosyl diglyceride (MGDG) and digalactosyl diglyceride (DGDG) have been found in tetraploid wheats as compared with those in hexaploid wheats. The same difference has been found between hexaploid cultivars and tetraploid lines derived from them by D genome extraction. A lower level of MGDG and DGDG is also present in Triticum carthlic
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17. Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria
Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotyp
American Society for Microbiology.