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| Scheuer,Patrícia Matos; Mattioni,Bruna; Barreto,Pedro Luiz Manique; Montenegro,Flávio Martins; Gomes-Ruffi,Cristiane Rodrigues; Biondi,Sílvia; Kilpp,Mariana; Francisco,Alicia de. |
| Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat flour/centesimal composition; Whole wheat bread/characteristics; Fat/replacers; Food fibers. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502014000400703 |
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| Scheuer,Patrícia Matos; Francisco,Alicia de; Miranda,Martha Zavariz de; Ogliari,Paulo José; Torres,Gisele; Limberger,Valéria; Montenegro,Flávio Martins; Ruffi,Cristiane Rodrigues; Biondi,Sílvia. |
| Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Composition; Rheology; Baking. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300041 |
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