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	Provedor de dados AgEcon (3) Ciênc. Tecnol. Aliment. (2) Ciência e Agrotecnologia (1) Autor Wilson, William W. (2) Bonfim,Tania Maria Bordin (1) Brand,Debora (1) Caliari,Márcio (1) Gaensly,Fernanda (1) Kurek,Marcin Andrzej (1) Lou, Jianqiang (1) Neves,Glenda Antonia da Rocha (1) Oliveira,Tatianne Ferreira de (1) Onnen, Jennifer M. (1) Piwińska,Monika (1) Soares Júnior,Manoel Soares (1) Teixeira,Camila Souza (1) Thornsbury, Suzanne (1) Wierzbicka,Agnieszka (1) Wille,Grace Maria Ferreira de Castro (1) Woods, Mollie (1) Wyrwisz,Jarosław (1) Mais... Palavra-chave Bakery (6) International Relations/Trade (2) Backslopping fermentation (1) Baker's yeast (1) Bakery Ingredients (1) Celiac diet (1) Competitive structure. (1) Consumption (1) D4 (1) Dietary fiber (1) Exports (1) F1 (1) Fermenting power (1) Food Consumption/Nutrition/Food Safety (1) Gluten-free bread (1) Industry (1) International trade (1) Iron supplementation (1) Market growth (1) Market share (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Working or Discussion Paper (2) Report (1) Ano 2020 (1) 2015 (1) 2011 (1) 2009 (1) 1998 (2) País Brazil (3) United States (3) Idioma Inglês (6)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Brazilian cheese bread rolls from fermented and native waxy maize starch Ciência e Agrotecnologia Teixeira,Camila Souza; Neves,Glenda Antonia da Rocha; Oliveira,Tatianne Ferreira de; Caliari,Márcio; Soares Júnior,Manoel Soares. ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free bread; Backslopping fermentation; Starch modification; Bakery; Celiac diet. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403 Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan Ciênc. Tecnol. Aliment. Kurek,Marcin Andrzej; Wyrwisz,Jarosław; Piwińska,Monika; Wierzbicka,Agnieszka. β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters... Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat bread; Bakery; Dietary fiber; Β-glucan. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200273 Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties Ciênc. Tecnol. Aliment. Gaensly,Fernanda; Wille,Grace Maria Ferreira de Castro; Brand,Debora; Bonfim,Tania Maria Bordin. Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Baker's yeast; Iron supplementation; Fermenting power; Bakery. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400025 The Philippine Bakery Sector AgEcon Woods, Mollie; Thornsbury, Suzanne. Tipo: Report Palavras-chave: Trade; Bakery; Philippines; Bakery Ingredients; Food Consumption/Nutrition/Food Safety; International Relations/Trade; D4; F1. Ano: 2009 URL: http://purl.umn.edu/52381 VALUE-ADDED WHEAT PRODUCT TRADE AgEcon Onnen, Jennifer M.; Wilson, William W.. This study evaluated international trade of value-added wheat products. Analyzed were market size and growth rate by country for each product group. Shift share analysis was used to examine changes in market shares for each value-added wheat product group. Major international exporters were identified for each product group, and market shares held by the major exporters for specific importing markets were analyzed. Tipo: Working or Discussion Paper Palavras-chave: Bakery; International trade; Market size; Market growth; Shift-share analysis; Market share; Exports; Value-added.; International Relations/Trade. Ano: 1998 URL: http://purl.umn.edu/23259 VALUE-ADDED WHEAT PRODUCTS: ANALYSIS OF MARKETS AND COMPETITION AgEcon Lou, Jianqiang; Wilson, William W.. This study evaluated the U.S. domestic market for bakery products and identified market size and growth rate by product segment. The competitive structure and dynamics of the baking industry were analyzed including the geographic scope of the market, product structure, minimum efficient scale, processing consolidation, and entry/exit behavior. Tipo: Working or Discussion Paper Palavras-chave: Bakery; Consumption; Industry; Competitive structure.; Marketing. Ano: 1998 URL: http://purl.umn.edu/23315 Registros recuperados: 6 Primeira ... 1 ... Última

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