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Application of fats in some food products Ciênc. Tecnol. Aliment.
Rios,Raquel Vallerio; Pessanha,Meibel Durigan Ferreira; Almeida,Poliana Fernandes de; Viana,Clara Leonel; Lannes,Suzana Caetano da Silva.
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat replacer; Ice cream; Breadmaking; Chocolate; Microstructure; New trends.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100001
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Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali OAK
SUJAYA, I-Nengah; MIKUMO, Dai; ORIKASA, Yoshitake; URASHIMA, Tadasu; ODA, Yuji; 浦島, 匡; 小田, 有二; 折笠, 善丈.
Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar...
Palavras-chave: Brem; SUC2 gene; Leavening; Breadmaking; Dough.
Ano: 2011 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3573
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Bromato de potássio: ação tecnológica em panificação e toxicidade. Infoteca-e
EL-DASH, A. A..
Resumos e conclusões; Introdução; Estudos de toxicidade, carcinogenicidade e biológicos; Ação tecnológica do bromato de potássio na qualidade da massa e do pão.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) Palavras-chave: Bread; Breadmaking; Bromates; Bromato de potássio; Chromatography; Cromatográfia; Pão; Produto de panificação.
Ano: 1983 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/1009130
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Effect of formulation on the quality of frozen bread dough BABT
Salas-Mellado,Myriam M.; Chang,Yoon Kil.
The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Breadmaking; Frozen dough; Formulation.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300018
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Effects of baking process on mycotoxin content in whole and white breads. Repositório Alice
TIBOLA, C. S.; MIRANDA, M. Z. de; PAIVA F. F.; FERNANDES, J. M. C.; GUARIENTI, E. M.; NICOLAU, M..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Mycotoxin; Artificial inoculation; Deoxynivalenol; Breadmaking; Micotoxina; Inoculação artificial; Panificação.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1048816
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