| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Modified starches or stabilizers in preparation of cheese bread
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| Autores: |
Anjos,Letícia Dias dos
Pereira,Joelma
Couto,Elizandra Milagre
Cirillo,Marcelo Angelo
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| Data: |
2014-09-01
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| Ano: |
2014
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| Palavras-chave: |
Modified starch
Cheese bread
Physicochemical analyzes
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| Resumo: |
Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20131133
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.44 n.9 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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