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| Registros recuperados: 13 | |
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| Neves,Marcos Antonio das; Kimura,Toshinori; Shimizu,Naoto; Shiiba,Kiwamu. |
| Two samples of low-grade wheat flour, namely low-grade 1 (LG1) and low-grade 2 (LG2), with different carbohydrate and fibrous content, were used as substrates. The samples were liquefied using various concentrations of alpha- or beta-amylase, in order to optimize the production of fermentable sugars; the enzyme alpha-amylase revealed higher performance. After liquefaction, the simultaneous saccharification and fermentation was conducted in a jar fermentor. Amyloglucosidase was used for saccharification, and dry baker's yeast, S. cerevisiae, for fermentation simultaneously. Glucose was consumed promptly in both cases, LG1 and LG2; ethanol production was considerably higher in LG1 (38.6 g/L), compared to LG2 (24.9 g/L). The maximum ATP production was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Low grade; Wheat flour; Yeast; Fermentation; Ethanol. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000400017 |
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| LÓPEZ,Estela Patricia; JIMÉNEZ,Patricia Liliana. |
| The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli:... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brea gum; Wheat flour; Bread. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100083 |
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| Cogorni,Paula Fernanda Bomfim Oliveira; Schulz,João Guilherme; Alves,Endi Pricila; Gern,Regina Maria Miranda; Furlan,Sandra Aparecida; Wisbeck,Elisabeth. |
| The aim of this study was to evaluate of Pleurotus sajor-caju production in peach palm leaves and the addition of different fractions of mushroom powder to wheat flour to increase its nutritional value without changing its characteristics. The best yield (48.4%), biologic efficiency (4.5%), and Pr (0.36 g/day) values were obtained using 20% inoculum fraction and 10% rice bran fraction. The Pleurotus sajor-caju fruiting body cultivated under these conditions had the following composition in 100 g: 29.91 g (carbohydrates), 42.92 g (proteins), 1.24 g (lipids), 15.93 g (fibers), 7.42 g (ashes), 1.6 g (phosphorus), 2.7 g (potassium), 8.73 mg (iron), 23.75 mg (sodium), 0.34 mg (thiamine), and 0.57 mg (riboflavin). The wheat flour with mushroom powder had reduced... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nutritional value; Wheat flour; Mushrooms. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200007 |
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| Álvarez, M.; Hernández, W.; Rodríguez, I.; González, I.. |
| Se evaluó el efecto que produjo en la calidad del pan la reducción de azúcar en la fórmula, sin hacer otras variaciones importantes en el proceso tecnológico. Se emplearon dos calidades de harina diferentes y se aplicó la fórmula con el azúcar a 4 % (base harina) y también con 2 y 0 %, el resto de los ingredientes fueron: harina 100 %, agua 52 %, sal 2 %, grasa 1 %, levadura seca y mejorador 0,3 %. Los panes se elaboraron a escala de laboratorio, por el método directo, con 1 kg de harina. Los análisis que se realizaron a los panes fueron: humedad, volumen específico, altura, diámetro, penetrabilidad de la miga y evaluación sensorial. Con la harina de peor calidad se afectó significativamente (p≤0,05) el color de la corteza y la dureza del pan al disminuir... |
| Tipo: Journal Contribution |
Palavras-chave: Quality; Bread; Rheological properties; Wheat flour; Cane sugar. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5017 |
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| O'Brien, Daniel M.. |
| Corn and wheat cash prices in Kansas are affected by a number of local supply-demand, market structure, transportation access and other factors. Kansas corn prices in 2008 were affected by form of business organization, local feedgrain production and livestock feed usage, elevator storage capacity, access to railroad grain handling facilities, and to a limited degree by the number of competitors in local markets. Geographic proximity to grain ethanol plants did not have a positive impact on local corn prices, although a number of mitigating factors may exist. Kansas wheat prices in 2008 were affected by local wheat production, elevator storage capacity, the number of competitors in local markets, and by location relative to flour mills. Evidence of... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Grain markets; Market structure; Grain ethanol; Wheat flour; Monopsonistic competition; Agribusiness; Agricultural Finance; Consumer/Household Economics; Crop Production/Industries; Demand and Price Analysis; Farm Management; Financial Economics; Marketing; Research Methods/ Statistical Methods; Resource /Energy Economics and Policy; Risk and Uncertainty. |
| Ano: 2009 |
URL: http://purl.umn.edu/53041 |
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| Varanyanond, W.; Surojanamethakul, V.; Supasri, R; Tungtakul, P.. |
| Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were... |
| Tipo: PhysicalObject |
Palavras-chave: Mee-Sua; Product development; Wheat-Rice composite; Rice flour; Wheat flour; หมี่ซั่ว; การพัฒนาผลิตภัณฑ์; ข้าวสาลี; แป้งข้าวเจ้า; แป้งข้าวสาลี; ส่วนประกอบ; องค์ประกอบทางเคมี; การทดสอบทางประสาทสัมผัส. |
| Ano: 2002 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5113 |
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| Registros recuperados: 13 | |
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