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	Provedor de dados Ciência Rural (2) Autor Almeida,Eveline Lopes (2) Chang,Yoon Kil (1) Marangoni,André Luis (1) Silva,Camila Batista da (1) Steel,Caroline Joy (1) Palavra-chave Bean (1) Cassava (1) Chickpea (1) Enzymes (1) Oxidants (1) Peruvian carrot (1) Potato (1) Pound cake (1) Response surface methodology (1) Starch (1) Texture (1) Whole wheat bread (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread Ciência Rural Silva,Camila Batista da; Almeida,Eveline Lopes; Chang,Yoon Kil. ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63... Tipo: Info:eu-repo/semantics/article Palavras-chave: Whole wheat bread; Enzymes; Oxidants; Texture; Response surface methodology. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249 Starches from non - conventional sources to improve the technological characteristics of pound cake Ciência Rural Almeida,Eveline Lopes; Marangoni,André Luis; Steel,Caroline Joy. This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bean; Chickpea; Peruvian carrot; Potato; Cassava; Starch; Pound cake. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013001100028 Registros recuperados: 2 Primeira ... 1 ... Última

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