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Registros recuperados: 20
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Características zootécnicas do búfalo baio. Infoteca-e
NASCIMENTO, C. N. B. do; GUIMARÃES, J. M. A. B..
bitstream/item/146483/1/ZOOTECNICAS-BUFALO.pdf
Tipo: Séries anteriores (INFOTECA-E) Palavras-chave: Bubalino; Raça baia; Buffalo; Bread; Production.; Carne; Leite; Produção.; Milk.; Meat.
Ano: 1971 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/376126
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Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids Ciênc. Tecnol. Aliment.
TORRELIO MARTOS,Ana Gabriela; LÓPEZ,Estela Patricia.
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate were added. A portion of bread (50g) provided 19% of DRI for protein for children aged 4 to 8 years, while for a pregnant or lactating woman, this value reached 5%. Regarding the fibers, 50g of bread covered 16% and 14% of the DRI for these biological moments. The fat requirement was covered by 16% for all biological moments analyzed. The dietary contribution of this bread surpasses in proteins and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prosopis nigra; Gluten-free; Bread; Percent Dietary Reference Intakes (DRI); Acceptability.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400619
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Consumer Perception of Bread Quality AgEcon
Gellynck, Xavier; Kuhne, Bianka; Van Bockstaele, F.; Van de Walle, D.; Dewettinck, K..
Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades. This is due to factors such as changing eating patterns and a increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer’s quality perception of bread towards sensory, health and nutrition attributes. Consumer’s quality perception of bread seams to be determined by sensory and health attributes. Three clusters of consumers are identified based on these attributes. In the first cluster, consumers’ quality perception of bread is not dependent on the health attributes it embraces, but to some extent on...
Tipo: Conference Paper or Presentation Palavras-chave: Consumer; Quality perception; Bread; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety.
Ano: 2008 URL: http://purl.umn.edu/43544
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Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread. Repositório Alice
GALVÃO, A. M. M. T.; ZAMBELLI, R. A.; ARAÚJO, A. W. O.; BASTOS, M. do S. R..
Tipo: Artigo de periódico Palavras-chave: Bread; Quality; Pão; Fermentação; Qualidade; Fermentation.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089440
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Efecto de la disminución de azúcar en la calidad del pan OceanDocs
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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Effect of different beta-glucan preparation pretreatments on fortified bread quality Ciênc. Tecnol. Aliment.
KUREK,Marcin Andrzej; WYRWISZ,Jarosław; BRZESKA,Magdalena; MOCZKOWSKA,Małgorzata; KARP,Sabina; WIERZBICKA,Agnieszka.
Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta-glucan; Pretreatment; Bread; Quality.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606
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Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread Ciênc. Tecnol. Aliment.
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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FOOD CHOICE, NUTRITIONAL INFORMATION AND FUNCTIONAL INGREDIENTS: AN EXPERIMENTAL AUCTION EMPLOYING BREAD AgEcon
Hellyer, Nicole Elizabeth; Fraser, Iain; Haddock-Fraser, Janet.
In this paper we present the results of an experimental auction conducted to examine the influence of nutritional information on food choice and in particular estimate consumer willingness to pay for bread that contains functional ingredients which is used to make sandwiches. We find that consumers are willing to pay more for a whole grain and whole grain granary bread sandwich than other bread types. We also find that consumers do react positively to the provision of nutritional and health benefit information but that this effect occurs regardless of whether we supply specific or nonspecific health benefit information. We discuss information provision and health policy implications that emerge from our analysis.
Tipo: Conference Paper or Presentation Palavras-chave: Functional foods; Bread; Willingness-to-pay; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; D44; I1.
Ano: 2010 URL: http://purl.umn.edu/116424
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Functional Ingredients and Food Choice: Results from a Choice Experiment AgEcon
Fraser, Iain; Bitzios, Michael; Haddock-Fraser, Janet.
In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclusion of an attribute for a functional ingredient affects consumer food choice. Specifically, we examine consumer attitudes towards bread and the inclusion of a functional ingredient (eg, inulin), which can be added to bread to increase the quantity and the effectiveness of fibre in the final product A novel feature of the design of this CE was the use of Means-End-Chain analysis via semi-structured interviews to reveal key attributes to be included in the CE. In addition, the CE included the Dutch Eating Behaviour Questionnaire (DEBQ) so as to collect information on all participants underlying eating behaviours. Preliminary analysis of the data reveals that...
Tipo: Conference Paper or Presentation Palavras-chave: Functional Food; Bread; Choice Experiment; Food Consumption/Nutrition/Food Safety; I10; Q10; R22.
Ano: 2010 URL: http://purl.umn.edu/91755
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Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour Ciênc. Tecnol. Aliment.
Rolim,Priscilla Moura; Salgado,Silvana Magalhães; Padilha,Vivianne Montarroyos; Livera,Alda Verônica Souza; Andrade,Samara Alvachian Cardoso; Guerra,Nonete Barbosa.
The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bread; Yacon flour; Glycemic index; Prebiotic.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200029
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How Retail Beef and Bread Prices Respond to Changes in Ingredient and Input and Costs AgEcon
Roeger, Edward; Leibtag, Ephraim S..
The extent to which cost changes pass through a vertically organized production process depends on the value added by each producer in the chain as well as a number of other organizational and marketing factors at each stage of production. Using 36 years of monthly Bureau of Labor Statistics price indices data (1972-2008), we model pass-through behavior for beef and bread, two retail food items with different levels of processing. Both the farm-to-wholesale and wholesale-to-retail price responses are modeled to allow for the presence of structural breaks in the underlying long-term relationships between price series. Broad differences in price behavior are found not only between food categories (retail beef prices respond more to farm-price changes than do...
Tipo: Report Palavras-chave: Pass through; Wholesale; Retail; Farm prices; Beef; Bread; Supply chain; Price transmission; Price response; Demand and Price Analysis; Livestock Production/Industries.
Ano: 2011 URL: http://purl.umn.edu/102757
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Influence of fermentation time on characteristics of sourdough bread BJPS
Aplevicz,Krischina Singer; Ogliari,Paulo José; Sant'Anna,Ernani Sebastião.
Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sourdough; Bread; Lactic acid bacteria; Yeast; Linear regression.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200005
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Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread Ciênc. Tecnol. Aliment.
CARBAS,Bruna; VAZ-PATTO,Maria Carlota; BRONZE,Maria Rosário; BENTO-DA-SILVA,Andreia; TRIGO,Maria João; BRITES,Carla.
Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Broa; Maize; Bread; Consumer parameters; Sensory analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200259
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Obtention and characterization of gluten-free baked products Ciênc. Tecnol. Aliment.
Schamne,Cristiane; Dutcosky,Silvia Deboni; Demiate,Ivo Mottin.
This work had as objective the development of gluten-free breads and muffins using rice flour and maize and cassava starches. From seven samples resulting from a Simplex-Centroid design, the sensory and instrumental analyses of specific volume, elasticity, and firmness were performed. For the sensory analysis, the optimized formulation contained 50% of rice flour and 50% of cassava starch, and for the instrumental evaluation, the optimal simultaneous point for the three conducted analyses were 20% of rice flour, 30% of cassava starch, and 50% of maize starch. A comparative analysis of specific volume, elasticity, firmness, and triangular test was performed with pre-baked, baked, and frozen bread. Physicochemical, nutritional, and microbiological analyses...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bread; Muffin; Gluten; Celiac disease; Starch; Mixture design.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300027
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Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement Ciênc. Tecnol. Aliment.
KUREK,Marcin Andrzej; SOKOLOVA,Natalia.
Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G’ and G” values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G’ and G” only in quadratic terms. Increasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Quinoa; Bread; Particle size; Response surface methodology.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200307
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Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. Repositório Alice
SCHEUER, P. M.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A. de.
Tipo: Separatas Palavras-chave: Bread; Fat replacer; Sensory trained panel; Texture profile; Whole-wheat flour; Substituto da gordura; Grupo de análise sensorial; Padrão de textura; Farinha de trigo integral.; Panificação..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
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Study on quality and acceptibility of Opaque-2 maize bread Thai Agricultural
Kulvadee Trongpanich; Nongnuan Cheeptongkom; Klibtong Viseshsiri; Udom Kanchanapakornchai.
5 tables
Palavras-chave: Corn; Maize; Opaque-2; Bread; Food processing; Quality; Sensory evaluation; ข้าวโพด; โอเพค 2; ขนมปังข้าวโพด; คุณภาพ.
Ano: 1976 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3883
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The kinetic analysis and simulation of hardening in bread made by the yudane dough method OAK
Tsuboi, Kazumasa; Ohara, Ami; Matsushita, Koki; Yamada, Daiju; Santiago, Dennis Marvin; Kawakami, Sakura; Koaze, Hiroshi; Yamauchi, Hiroaki.
Pullman type white breads with or without Yudane dough at 10 and 20% (w/w, flour base) were made by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a 1:1 ratio. The breads were stored at various temperature conditions and then subjected to analyses of bread hardening (temporal changes in hardness), hardening rate constant of bread (HRC), and simulation of hardening behavior using a hardening model. The results were as follows: The hardening of all breads slowed with the increase in storage temperature. The hardening of breads made with Yudane dough (Yudane breads) was slower than that without Yudane dough (Control) at any storage temperature. The HRC of all breads sharply decreased with the increase in...
Palavras-chave: Bread; Temperature; Hardening; Kinetic model; Simulation.
Ano: 2017 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4484
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The Staling and Texture of Bread Made Using the Yudane Dough Method OAK
Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩.
White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The...
Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation.
Ano: 2014 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300
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Wheat blast and its effect on technological quality of grain from two sowing dates. Repositório Alice
MIRANDA, M. Z. de; TORRES, G. A. M.; COELHO, M. A. O.; CONSOLI, L.; TATSCH, P. O..
2nd International Workshop on Wheat Blast.
Tipo: Parte de livro Palavras-chave: Magnaporte; Bread; Physicochemical analysis; Disease; Análises físico-químicas; Propriedades reológicas.; Brusone; Doença; Pão; Trigo.; Triticum; Rheological properties; Wheat..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1047980
Registros recuperados: 20
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