Data/hora: 11/06/2024 00:39:26

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Modified starches or stabilizers in preparation of cheese bread	
Autores: 	Anjos,Letícia Dias dos; Pereira,Joelma; Couto,Elizandra Milagre; Cirillo,Marcelo Angelo.	
Data: 	2014-09-01	
Ano: 	2014	
Palavras-chave: 	Modified starch; Cheese bread; Physicochemical analyzes.	
Resumo: 	Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20131133	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.44 n.9 2014	
Fonte: 	info:eu-repo/semantics/openAccess