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| Registros recuperados: 15 | |
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| Siqueira,Valdiney Cambuy; Leite,Rafael Araújo; Mabasso,Geraldo Acácio; Martins,Elton Aparecido Siqueira; Quequeto,Wellytton Darci; Isquierdo,Eder Pedroza. |
| ABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Activation energy; Fagopyrum esculentum Moench; Mathematical models; AIC and BIC; Gluten. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100235 |
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| Alfaro,Marta; Bernier,René; Iraira,Sergio. |
| Two experiments were carried out to evaluate the effect of source and rate of sulphur (S) on yield and quality of a wheat (Triticum aestivum L.) crop and a permanent naturalized pasture in southern Chile. In the wheat trial, calcium sulphate (SCA) and magnesium sulphate (SMG) were tested (45 and 90 kg S ha-1). In the pasture trial, an additional potassium-magnesium sulphate (SKMG) treatment was considered. In both trials fertilizers were sprayed and a control treatment was included. In the wheat trial all aspects affecting yield components were evaluated: yield, nitrogen (N), phosphorus (P) and S concentration in plants and seed, and albumen quality were evaluated. In the pasture trial, the yield and nutritional quality (foliar concentration of N, P, S... |
| Tipo: Journal article |
Palavras-chave: Protein; Digestibility; Gluten; Nutrient budgets balances; Proteína; Digestibilidad; Gluten; Balances de nutrientes. |
| Ano: 2006 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0365-28072006000300007 |
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| Herrera,Luis E; Pinilla,Hernán; Sanhueza,Héctor. |
| Two wheat fertilization experiments were conducted during the 2005-2006 and 2007-2008 seasons using a medial, mesic, seric, Typic Placandept soil to determine the effect of sulfur on the yield, percentage of protein, gluten content, and sedimentation volume of the grain and the nutrient availability in the soil. During the 2005-06 season, the fertilization treatments consisted of a base fertilization plus various sulfur treatments: 0 kg S ha-1 (T1); 27 kg S ha-1 (T2); 54 kg S ha-1 (T3) or 108 kg S ha-1 (T4). During the 2007-08 season, the fertilization treatments were 0 kg S ha-1 (T1), 9 kg S ha-1 (T2), 18 kg S ha-1 and 36 kg S ha-1 (T4). The results showed no differences (P<0.05) in the grain yield for any of the treatments evaluated. Furthermore, no... |
| Tipo: Journal article |
Palavras-chave: Triticum aestivum; Wheat quality; Sulfur; Gluten. |
| Ano: 2012 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000100016 |
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| ATASOY,Guler; GOKHISAR,Ozge Kurt; TURHAN,Mahir. |
| Abstract Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted. Celiac, not other gluten-linked diseases, is recognized in the institutional practices. Price of mGFFs is 5.5 times on average more expensive than corresponding gluten containing foods (cGCFs). GFF-consumers in Turkey are under a heavy burden of the high price pressure, and it is more than the burden on GFF-consumers in other countries not considering the economic welfare difference. Though, exported mGFFs are more expensive than domestic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten; Gluten-free food; Gluten-linked disorder; Celiac. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031106 |
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| 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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| Freo,Janete Deliberali; Moraes,Lidiane Borges Dias de; Santetti,Gabriela Soster; Gottmannshausen,Taís Luana; Elias,Moacir Cardoso; Gutkoski,Luiz Carlos. |
| Studies show the efficacy of the use of diatomaceous earth for insect control, however, lack studies on the effects of physical and chemical properties of wheat flour added diatomaceous earth. The aim of this study was to assess the physicochemical characteristics of wheat grains treated with increasingly higher dosages of diatomaceous earth and conventionally stored for a 180-day period. Samples containing 10 kg of wheat grains were treated with 0.0, 2.0 and 4.0 g kg-1 of diatomaceous earth and then conventionally stored. Analyses of grain hectoliter mass and ash content, as well as flour gluten content, flour color, alveography and farinography were performed at 0, 60, 120 and 180 days of storage. The experiment was carried out in a totally randomized... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Triticum aestivum; Storage; Industrial quality; Alveography; Gluten. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600003 |
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| Na última década, o setor tritícola passou a investir na produção de trigo pão, com o objetivo de melhorar a liquidez dos grãos junto à indústria de panificação. Este é um mercado responsável por 60% do uso do trigo no Brasil. Mas muitos segmentos da indústria dependem do trigo com menor força de glúten para a fabricação de biscoitos, waffer, macarrão instantâneo, pizzas e alimentos infantis. Você vai conhecer algumas oportunidades para atender novos nichos de mercado. O convidado do programa é o pesquisador Ricardo Lima de Castro, da Embrapa Trigo. |
| Tipo: Prosa Rural (INFOTECA-E) |
Palavras-chave: Trigo; Panificação; Gluten. |
| Ano: 2016 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1055888 |
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| Registros recuperados: 15 | |
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