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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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| Mendes,Nathalia da Silva Rodrigues; Gomes-Ruffi,Cristiane Rodrigues; Lage,Moacir Evandro; Becker,Fernanda Salamoni; Melo,Adriane Alexandre Machado de; Silva,Flávio Alves da; Damiani,Clarissa. |
| Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits from the Brazilian savanna. Seeking to meet the expectations of consumers who desire healthy and practical products, this study aimed to evaluate the oxidative stability and the variations in chemical composition and antioxidant potential of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. The bars formulated were packed in four different types of packaging: laminated without vacuum (LWV), transparent without vacuum (TWV), transparent under vacuum (TV), and laminated under... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Waste recovery; Savanna; Oxidation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400019 |
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| Montenegro,Flavio Martins; Gomes-Ruffi,Cristiane Rodrigues; Vicente,Cláudia Aparecida; Collares-Queiroz,Fernanda Paula; Steel,Caroline Joy. |
| O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredientes nos parâmetros de qualidade dos biscoitos. As respostas avaliadas do planejamento experimental fatorial completo 2² foram o volume específico, a dureza instrumental, a umidade e a cor - parâmetros L, a* e b*. Para as respostas: volume específico e dureza instrumental, todos os fatores foram significativos, a 95% de confiança, com R² = 0,9307 e 0,8091, respectivamente. Pela análise das superfícies geradas, pode-se observar que o farelo de trigo e a polidextrose reduziram o volume específico e o farelo teve maior... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biscoitos; Farelo de trigo; Metodologia de superfície de resposta; Polidextrose; Polvilho azedo. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500029 |
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