Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: 

RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 7
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Amorphophallus konjac: a novel alternative flour on gluten-free bread. Repositório Alice
LAIGNIER, F.; AKUTSU, R. de C. C. de A.; MALDONADE, I. R.; PACHECO, M. T. B.; SILVA, V. S. N.; MENDONÇA, M. A.; ZANDONADI, R. P.; RAPOSO, A.; BOTELHO, R. B. A..
This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.
Tipo: Artigo de periódico Palavras-chave: Gluten-free foods; Breads; Amorphophallus konjac; Baking.
Ano: 2021 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
Imagem não selecionada

Imprime registro no formato completo
Caracterização de alelos de gluteninas de alto peso molecular, influência sobre a qualidade de uso final de trigo no Brasil e análise de marcadores moleculares. Repositório Alice
VANCINI, C..
Orientadora: Magali Ferrari Grando; Coorientadora: Gisele Abigail Montan Torres.
Tipo: Teses Palavras-chave: HMW-GS; Escore Glu-1; Trigo; Triticum Aestivum; Engenharia Genética; Marcador Molecular; Panificação; Wheat; Genetic engineering; Baking.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115716
Imagem não selecionada

Imprime registro no formato completo
Characterization of Brazilian wheat cultivars for specific technological applications Ciênc. Tecnol. Aliment.
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
Imagem não selecionada

Imprime registro no formato completo
Desenvolvimento e caracterização de biscoitos isentos de glúten de farinha de soja (Glycine max (L.) Merrill.) da cultivar BRS 267. Repositório Alice
DAHMER, A. M..
Orientadoras: Juliana Steffens, Clarice Steffens e Mercedes Concórdia Carrão-Panizzi.
Tipo: Teses Palavras-chave: Farinha de soja; Panificação; Biscoito; Soy flour; Baking; Biscuits.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067331
Imagem não selecionada

Imprime registro no formato completo
Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes Bragantia
Costa,Mariana Souza; Scholz,Maria Brígida dos Santos; Miranda,Martha Zavariz; Franco,Célia Maria Landi.
ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: High and low molecular weight glutenin subunits; Rheology; Baking.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011
Imagem não selecionada

Imprime registro no formato completo
Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio Ciênc. Tecnol. Aliment.
İZCİ,Levent; BİLGİN,Şengül.
Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish cracker; Carassius gibelio; Baking; Fatty acid; Sensory quality.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400643
Imagem não selecionada

Imprime registro no formato completo
Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality Anais da ABC (AABC)
NOGUEIRA,AMANDA C.; SEHN,GEORGIA A.R.; REBELLATO,ANA PAULA; COUTINHO,JANCLEI P.; GODOY,HELENA T.; CHANG,YOON K.; STEEL,CAROLINE J.; CLERICI,MARIA TERESA P.S..
ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Baking; Carotenoids; Tubers; Healthiness; Agribusiness.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100283
Registros recuperados: 7
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional