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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor LÓPEZ,Estela Patricia (2) JIMÉNEZ,Patricia Liliana (1) TORRELIO MARTOS,Ana Gabriela (1) Palavra-chave Bread (2) Acceptability (1) Brea gum (1) Gluten-free (1) Percent Dietary Reference Intakes (DRI) (1) Prosopis nigra (1) Wheat flour (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids Ciênc. Tecnol. Aliment. TORRELIO MARTOS,Ana Gabriela; LÓPEZ,Estela Patricia. Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate were added. A portion of bread (50g) provided 19% of DRI for protein for children aged 4 to 8 years, while for a pregnant or lactating woman, this value reached 5%. Regarding the fibers, 50g of bread covered 16% and 14% of the DRI for these biological moments. The fat requirement was covered by 16% for all biological moments analyzed. The dietary contribution of this bread surpasses in proteins and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Prosopis nigra; Gluten-free; Bread; Percent Dietary Reference Intakes (DRI); Acceptability. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400619 Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread Ciênc. Tecnol. Aliment. LÓPEZ,Estela Patricia; JIMÉNEZ,Patricia Liliana. The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli:... Tipo: Info:eu-repo/semantics/article Palavras-chave: Brea gum; Wheat flour; Bread. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100083 Registros recuperados: 2 Primeira ... 1 ... Última

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