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| NOGUEIRA,AMANDA C.; SEHN,GEORGIA A.R.; REBELLATO,ANA PAULA; COUTINHO,JANCLEI P.; GODOY,HELENA T.; CHANG,YOON K.; STEEL,CAROLINE J.; CLERICI,MARIA TERESA P.S.. |
| ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baking; Carotenoids; Tubers; Healthiness; Agribusiness. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100283 |
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| Costa,Mariana Souza; Scholz,Maria Brígida dos Santos; Miranda,Martha Zavariz; Franco,Célia Maria Landi. |
| ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: High and low molecular weight glutenin subunits; Rheology; Baking. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011 |
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| İZCİ,Levent; BİLGİN,Şengül. |
| Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish cracker; Carassius gibelio; Baking; Fatty acid; Sensory quality. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400643 |
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| Scheuer,Patrícia Matos; Francisco,Alicia de; Miranda,Martha Zavariz de; Ogliari,Paulo José; Torres,Gisele; Limberger,Valéria; Montenegro,Flávio Martins; Ruffi,Cristiane Rodrigues; Biondi,Sílvia. |
| Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Composition; Rheology; Baking. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300041 |
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