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Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. Repositório Alice
AGUIAR, L. A. de; RODRIGUES, D. B.; QUEIROZ, V. A. V.; MELO, L.; PINELI, L. de L. de O..
Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n = 18) evaluated the samples using the ODP method, whereas...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Gluten-free bread; Sorgo; Glúten; Pão; Genótipo.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120781
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Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread Ciênc. Tecnol. Aliment.
Lemos,Andréa dos Reis; Capriles,Vanessa Dias; Pinto e Silva,Maria Elisabeth Machado; Arêas,José Alfredo Gomes.
At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten-free bread; Amaranthus cruentus; Celiac disease.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002
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Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread BABT
López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves.
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009
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Recent developments in gluten-free bread baking approaches: a review Ciênc. Tecnol. Aliment.
WANG,Kun; LU,Fei; LI,Zhe; ZHAO,Lichun; HAN,Chunyang.
Abstract Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Process; Quality.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500001
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