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Registros recuperados: 19
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A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA) Ciênc. Tecnol. Aliment.
Ferrari,Maria Cristina; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil.
This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat flour; Rheological property; Gluten; Quality evaluation; Baking test.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200003
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Análise tecnológica, nutricional e sensorial de massa de lasanha sem glúten à base de farinha pré-gelatinizada de arroz com diferentes teores de amilose. Repositório Alice
FONSECA, R. C.; BASSINELLO, P. Z.; CARVALHO, A. V.; CAETANO, R. K. M.; SANTIAGO, R. de A. C..
O objetivo deste estudo foi desenvolver uma massa de lasanha de arroz, a partir de farinhas cruas e extrusadas de cultivares de arroz com diferentes teores de amilose, avaliando-se a qualidade tecnológica, nutricional e sensorial.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Farinha; Arroz; Amilose; Análise organoléptica; Gluten; Proteina.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/996764
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Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures. Repositório Alice
FROES, L. de O.; OLIVEIRA, I. G. de; KOAKUZU, S. N.; CARVALHO, R. N.; CARVALHO, A. V.; SANTIAGO, R. de A. C.; BASSINELLO, P. Z..
2012
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Feijão; Farinha; Gluten.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1062600
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Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures. Repositório Alice
FROES, L. de O.; OLIVEIRA, I. G. de; KOAKUZU, S. N.; CARVALHO, R. N.; CARVALHO, A. V.; SANTIAGO, R. de A. C.; BASSINELLO, P. Z..
2012
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Feijão; Farinha; Gluten.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1025517
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Componentes do trigo: caracteristicas fisico-quimicas, funcionais e tecnologicas. Infoteca-e
MANDARINO, J.M.G..
Proteinas do trigo; Lipidios do trigo; Carboidratos do trigo.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Trigo; Nutricao humana; Grao composicao quimica; Caracteristicas fisicas-quimicas; Proteinas; Farinha; Gluten; Composicao aminoacidica; Lipidios; Brasil; Parana; Wheat; Human nutrition; Grain; Chemical composition; Proteins; Brazil.
Ano: 1994 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/460386
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Composição proteica de grãos. Repositório Alice
RODRIGUES, O.; DIDONET, A. D.; TEIXEIRA, M. C. C..
A composição proteica dos grãos de trigo assume extrema importância, uma vez que 80% dessa proteína constituí o gluten, principal determinante da qualidade dos produtos de panificação e de plastificação.
Tipo: Capítulo em livro científico (ALICE) Palavras-chave: Gliadina; Glutenina; Trigo; Proteína; Gluten.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/858224
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Consumo, produção constituintes lácteos de cabras leiteiras alimentadas com diferentes fontes de proteína na dieta. Repositório Alice
PEREIRA, L. P. da S.; BOMFIM, M. A. D.; SOUZA, G. N. de; BRITO, J. R. F.; GOMES, G. M. F..
2006
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Soja tostada; Brasil; Ceará; Caprino leiteiro; Cabra; Nutrição animal; Alimento alternativo; Alimentação animal; Farelo de milho; Gluten; Torta de algodão; Goat; Animal nutrition; Corn gluten meal; Cottonseed cake; Heath-treated soybean; Brazil.
Ano: 2006 URL: http://www.alice.cnptia.embrapa.br/handle/doc/901090
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Development of gluten-free cookie from medicinal plants (Guaraná - Paullinea cupana and Catuaba - Anemopaegma mirandum) aiming at copper, iron, and zinc supplementation Ciênc. Tecnol. Aliment.
Oliveira,Karina Emerick de; Takase,Iracema; Gonçalves,Édira Castello Branco de Andrade.
Two flavors of cookies were developed (savory and peppery) containing a mixture of plants such as "guaraná" (Paullinia cupana) and "catuaba" (Anemopaegma mirandum). A test of acceptance and buying intention was applied to 48 consumers through a structured hedonic scale of 9 points. Afterwards, the centesimal compositions of these cookies were obtained as well as their total contents of copper, iron, and zinc through the method of atomic absorption spectrometry with flame. Sensorial tests indicated that the cookies presented good acceptance with potential to sensorial growth. The amount of fibers in the samples, 3 g/100 g, surpassed expectations since the product was not invented with the intention of being a source of this nutrient. The total amount of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Medicinal plants; Copper; Iron; Zinc; Gluten.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300027
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Efecto de Fuentes de Azufre Sobre el Rendimiento y Calidad de Trigo y Pradera en Dos Andisoles Agricultura Técnica
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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Effect of adding unconventional raw materials on the technological properties of rice fresh pasta Ciênc. Tecnol. Aliment.
Fernandes,Meg da Silva; Sehn,Georgia Ane Raquel; Leoro,Maria Gabriela Vernaza; Chang,Yoon Kil; Steel,Caroline Joy.
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour - PGRF (0-60%) and modified egg albumin - MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten; Pre-gelatinized rice flour; Modified egg albumin.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200007
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Effect of heated gluten on bread-making qualities of yudane dough OAK
山田, 大樹; 井上, 俊逸; 吉野, 信次; 坪井, 一将; 小疇, 浩; 山内, 宏昭.
湯種製法での製パンにおいて,湯種製造中に加熱変性した小麦グルテンが生地の製パン性にどのような影響を及ぼすかについて,グルテンと小麦澱粉を用いた疑似湯種を用いて検討を行った.結果として,湯種中のHGはコントロールに比べて生地形成時間を延長させ,生地のGRD,パンのSLVを増加させた.これらには,湯種中のグルテンが加熱部分変性し高分子化したことが関係している可能性が示唆された. さらに,HGを製パンに用いることでパンの保存中の含水率が増加し,パンの老化が抑制されることが判った.この老化抑制には,湯種中のHGがより多く保水することでパン中の水分含量を高い状態で維持し糊化澱粉の老化を抑制することが関係していると考えられた.これらの結果から,HGの添加(湯種製造中のグルテンの部分加熱変性)は,これまでの報告と異なり湯種製法のパン生地の製パン性を向上させ,得られたパンの老化を抑制することが明らかになった.
Palavras-chave: 製パン性; 湯種; 小麦粉; グルテン; Bread-making quality; Yudane; Wheat flour; Gluten.
Ano: 2017 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4485
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Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum) Ciencia e Investigación Agraria
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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El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan Agriscientia (Córdoba)
Sciarini,L.S; Steffolani,M.E; León,A.E.
La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten; Enfermedad celíaca; Prolaminas; Libres de gluten; Panificación.
Ano: 2016 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2016000200001
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Gluten-free food issues in Turkey Ciênc. Tecnol. Aliment.
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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Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch Ciênc. Tecnol. Aliment.
Gorgônio,Cristiane Mesquita da Silva; Pumar,Matilde; Mothé,Cheila Gonçalves.
The Consumers' interest for products with caloric reduction has increased, and their development is a technological challenge. The consumption of cakes has grown in importance and the demand for dietary products has stimulated the use of sweeteners and the optimization of bakery products. The consumption of fibers is related to chronic diseases prevention. Pumpkin seeds (maximum Cucurbita, L.), rich in fibers, can be used as a source of fiber in food products. A gluten-free diet is not easy to follow since gluten free products are not always available. The objective of this work was to perform a physicochemical characterization of cakes prepared with flours blends (FB) based on Pumpkin Seed Flour (PSF). The cakes were elaborated with FB in the ratios of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pumpkin seed flour; Cake; Fiber; Dietary; Gluten.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100015
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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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Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored Ciência e Agrotecnologia
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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TRIGO para novos usos: programa 42: Sul. Infoteca-e
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.
Tipo: Prosa Rural (INFOTECA-E) Palavras-chave: Trigo; Panificação; Gluten.
Ano: 2016 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/1055888
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Viscoelasticidade do glúten: método rápido para classificação de genótipos de trigo brasileiro. Repositório Alice
SOUZA, T. M.; MIRANDA, M. Z. de; PRANDO, A. M.; BASSOI, M. C.; PAYTON, M. E.; Rayas-Duarte, P..
2016
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Trigo; Glúten; Wheat; Gluten.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1061668
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