Sandwich Loaf
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. UTILIZAÃÃO DA FARINHA DE CASCA DE PEQUI (Caryocar brasiliense Camb.) NA ELABORAÃÃO DE PÃO DE FORMA / Use of the pequi rind flour (Caryocar brasiliense Camb.) in the sandwich loaf elaboration
The bread in its some forms is one of the most spread out foods in the world, with an increasing consumption day after day. The bread manufacture with mixing flour allows a nutritional enrichment of the product, beyond using to advantage residues, thus diminishing the organic garbage threw out to the environment, as what is occurring with the pequi rind. The
Publicado em: 2007
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2. New Products Development: Sandwich Loaf with Carrot and Beet Pulp / DESENVOLVIMENTO DE NOVOS PRODUTOS: PÃO DE FORMA COM POLPA DE CENOURA E DE BETERRABA
O desenvolvimento de novos produtos nas economias de mercados dinÃmicos à fator essencial para a sobrevivÃncia das empresas. Este trabalho teve como objetivo desenvolver, em toda a cadeia produtiva, um pÃo de forma com polpa de cenoura e de beterraba. Foram realizadas anÃlises para a caracterizaÃÃo das polpas de cenoura e de beterraba integrais e desi
Publicado em: 2007
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3. Utilization of yam mucilage (Dioscorea spp) as a improver in the production of sandwich loaf. / UtilizaÃÃo da mucilagem do inhame (Dioscorea spp) como melhorador na fabricaÃÃo do pÃo de forma
The employment of improvers in the bread making has been increasing each day, but there is a need for studies on the viability of utilization of natural improvers. The present work was intended to evaluate the employment of yam tuber mucilage as a native improver in the production of sandwich bread. Yam tubers were ground and the mucilage was separated by a
Publicado em: 2006