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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; Ferreira,Jorge Augusto Sandoval; Mattioni,Bruna; Miranda,Martha Zavariz de; Francisco,Alicia de. |
| The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment of quality, which can be quantified by image analysis of visual texture. This study seeks to compare image analysis techniques (binarization using Otsu’s method and the default ImageJ algorithm, a variation of the iterative intermeans method) for quantification of differences in the crumb structure of breads made with different percentages of whole-wheat flour and fat replacer, and discuss the behavior of the parameters number of cells, mean cell area, cell density, and circularity using response surface methodology. Comparative analysis of the results achieved with the Otsu and default ImageJ algorithms... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Otsu and default algorithms; Binarization; ImageJ. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100133 |
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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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| Limberger,Valéria Maria; Francisco,Alícia de; Borges,Marivone Rosa; Oro,Tatiana; Ogliari,Paulo Jose; Scheuer,Patrícia Matos; Noronha,Carolina Montanheiro. |
| O objetivo do trabalho foi avaliar os parâmetros da extração de β-glucanas de cevada e caracterizar parcialmente o amido residual da extração. Foi desenvolvida metodologia para extração de β-glucanas de cevada sem degradação do amido, avaliando as variáveis pH e temperatura de extração. O percentual de β-glucanas extraída variou de 44,21 a 53,38%, sendo influenciado pela temperatura, e o de amido extraído variou de 65,98% a 77,54%, sendo influenciado pelo pH. O amido residual da extração de β-glucanas de cevada apresentou poder de inchamento e solubilidade de 8,54±0,29% e 6,04±0,073%, respectivamente. O amilograma de ARV desse amido apresentou viscosidade máxima de 164,67±1,30 RVU e quebra de viscosidade de 45,79±2,06 RVU. O espectro de infravermelho do... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Subproduto; Tecnologia; Amido; Β-glucana; Cevada. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001200028 |
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