Wheat Soy Mixture
Mostrando 1-3 de 3 artigos, teses e dissertações.
-
1. Farinhas de trigo e soja pré-cozidas por extrusão para massas de pizza.
A mistura de trigo e soja representa uma importante fonte calórico-protéica com proteínas de boa qualidade. O objetivo do presente trabalho foi avaliar as propriedades de pasta e absorção de água das farinhas de trigo e soja (90:10), pré-cozidas por extrusão em diferentes umidades (23%, 26% e 29%) e temperaturas de barril (60°C, 70°C, 80°C, 90°C)
Pesquisa Agropecuária Brasileira. Publicado em: 2011
-
2. Desenvolvimento de um produto desidratado combinando pescado salgado com uma base proteica obtida de farinhas de soja e trigo
The present work was undertaken with the aim of developing a dehydrated product (fish-balls) by combining defatted soy flour, wheat flour and minced salted fish. Defatted soy flour and wheat flour were mixed at levels of 1.0 : 1.0 , 0.75 : 1.0 , 0.50 : 1.0 and 0.5 : 1.0 parts respectively, leavened with 6% of commercial yeast for 45 minutes, baked at 200-210
Publicado em: 1985
-
3. Effects of particulate materials and osmoprotectants on very-high-gravity ethanolic fermentation by Saccharomyces cerevisiae.
The effects of osmoprotectants (such as glycine betaine and proline) and particulate materials on the fermentation of very high concentrations of glucose by the brewing strain Saccharomyces cerevisiae (uvarum) NCYC 1324 were studied. The yeast growing at 20 degrees C consumed only 15 g of the sugar per 100 ml from a minimal medium which initially contained 3