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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor KUREK,Marcin Andrzej (3) WIERZBICKA,Agnieszka (2) WYRWISZ,Jarosław (2) BRZESKA,Magdalena (1) KARP,Sabina (1) MOCZKOWSKA,Małgorzata (1) PIWIŃSKA,Monika (1) SOKOLOVA,Natalia (1) Mais... Palavra-chave Bread (2) Particle size (2) Automated static image analysis (1) Beta-glucan (1) Dietary fiber (1) Hydration properties (1) Pretreatment (1) Quality (1) Quinoa (1) Response surface methodology (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2018 (1) 2015 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement Ciênc. Tecnol. Aliment. KUREK,Marcin Andrzej; SOKOLOVA,Natalia. Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G’ and G” values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G’ and G” only in quadratic terms. Increasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content... Tipo: Info:eu-repo/semantics/article Palavras-chave: Quinoa; Bread; Particle size; Response surface methodology. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200307 Effect of different beta-glucan preparation pretreatments on fortified bread quality Ciênc. Tecnol. Aliment. KUREK,Marcin Andrzej; WYRWISZ,Jarosław; BRZESKA,Magdalena; MOCZKOWSKA,Małgorzata; KARP,Sabina; WIERZBICKA,Agnieszka. Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta-glucan; Pretreatment; Bread; Quality. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606 Automated static image analysis as a novel tool in describing the physical properties of dietary fiber Ciênc. Tecnol. Aliment. KUREK,Marcin Andrzej; PIWIŃSKA,Monika; WYRWISZ,Jarosław; WIERZBICKA,Agnieszka. Abstract The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particle size distribution of dietary fiber was analyzed. Conventional tests for water holding capacity (WHC) were conducted. The particles were measured at two points: dry and after water soaking. The most significant water holding capacity (7.00 g water/g solid) was achieved by the smaller sized oat fiber. Conversely, the water holding capacity was highest (4.20 g water/g solid) in larger sized beet fiber.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fiber; Particle size; Hydration properties; Automated static image analysis. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400620 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco