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| Helm,Cristiane Vieira; Francisco,Alicia de. |
| Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cereals; Naked barley; Protein fractionation; Sieving; Chemical composition. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005 |
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| Scheuer,Patrícia Matos; Mattioni,Bruna; Barreto,Pedro Luiz Manique; Montenegro,Flávio Martins; Gomes-Ruffi,Cristiane Rodrigues; Biondi,Sílvia; Kilpp,Mariana; Francisco,Alicia de. |
| Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat flour/centesimal composition; Whole wheat bread/characteristics; Fat/replacers; Food fibers. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502014000400703 |
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| Oro,Tatiana; Limberger,Valéria Maria; Miranda,Martha Zavariz de; Richards,Neila Silvia Pereira dos Santos; Gutkoski,Luiz Carlos; Francisco,Alicia de. |
| Na produção de pães integrais de trigo no Brasil, são utilizadas mesclas de farinha integral (FI) com farinha refinada (FR), as quais diferem em sua composição. Assim, o objetivo deste estudo foi investigar as propriedades de pasta de mesclas de FI com FR. Foram analisadas amostras com 100% de FI, 100% de FR (controles) e mesclas de FI com FR nas proporções de 20, 40, 60 e 80%, em equipamento RVA (Rapid Visco Analyzer). A temperatura de pasta das amostras foi semelhante. A viscosidade máxima diminuiu proporcionalmente com o aumento de FI na mescla. Maiores valores de quebra e de viscosidade mínima à temperatura constante foram encontrados em farinhas com pico de viscosidade elevado. Os valores de viscosidade final e de tendência à retrogradação diminuíram... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Trigo moído; Processamento de pão; Características de viscosidade; RVA. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000400030 |
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