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Registros recuperados: 22
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A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA) Ciênc. Tecnol. Aliment.
Ferrari,Maria Cristina; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil.
This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat flour; Rheological property; Gluten; Quality evaluation; Baking test.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200003
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Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition. Repositório Alice
MONTEIRO, L. K.; ZANELLA, O.; SILVA, A. A. da; MIRANDA, M. Z. de; BILIBIO, D..
The objective of this work was to partially replace wheat flour by using carob powder.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Avaliação sensorial; Pó de alfarroba; Flour carob; Carob powder; Alfarroba; Farinha; Farinha de Trigo; Wheat flour; Chemical composition; Cookies.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1107222
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Efecto de la disminución de azúcar en la calidad del pan OceanDocs
Álvarez, M.; Hernández, W.; Rodríguez, I.; González, I..
Se evaluó el efecto que produjo en la calidad del pan la reducción de azúcar en la fórmula, sin hacer otras variaciones importantes en el proceso tecnológico. Se emplearon dos calidades de harina diferentes y se aplicó la fórmula con el azúcar a 4 % (base harina) y también con 2 y 0 %, el resto de los ingredientes fueron: harina 100 %, agua 52 %, sal 2 %, grasa 1 %, levadura seca y mejorador 0,3 %. Los panes se elaboraron a escala de laboratorio, por el método directo, con 1 kg de harina. Los análisis que se realizaron a los panes fueron: humedad, volumen específico, altura, diámetro, penetrabilidad de la miga y evaluación sensorial. Con la harina de peor calidad se afectó significativamente (p≤0,05) el color de la corteza y la dureza del pan al disminuir...
Tipo: Journal Contribution Palavras-chave: Quality; Bread; Rheological properties; Wheat flour; Cane sugar.
Ano: 2008 URL: http://hdl.handle.net/1834/5017
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Efeito do armazenamento à baixa temperatura (-4 °C) na cor e no teor de acidez da farinha de trigo. Repositório Alice
ORTOLAN, F.; HECKTHEUER, L. H.; MIRANDA, M. Z. de..
2010
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Wheat flour; Color; Acidity; Storage.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/926524
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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
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Effect of heated gluten on bread-making qualities of yudane dough OAK
山田, 大樹; 井上, 俊逸; 吉野, 信次; 坪井, 一将; 小疇, 浩; 山内, 宏昭.
湯種製法での製パンにおいて,湯種製造中に加熱変性した小麦グルテンが生地の製パン性にどのような影響を及ぼすかについて,グルテンと小麦澱粉を用いた疑似湯種を用いて検討を行った.結果として,湯種中のHGはコントロールに比べて生地形成時間を延長させ,生地のGRD,パンのSLVを増加させた.これらには,湯種中のグルテンが加熱部分変性し高分子化したことが関係している可能性が示唆された. さらに,HGを製パンに用いることでパンの保存中の含水率が増加し,パンの老化が抑制されることが判った.この老化抑制には,湯種中のHGがより多く保水することでパン中の水分含量を高い状態で維持し糊化澱粉の老化を抑制することが関係していると考えられた.これらの結果から,HGの添加(湯種製造中のグルテンの部分加熱変性)は,これまでの報告と異なり湯種製法のパン生地の製パン性を向上させ,得られたパンの老化を抑制することが明らかになった.
Palavras-chave: 製パン性; 湯種; 小麦粉; グルテン; Bread-making quality; Yudane; Wheat flour; Gluten.
Ano: 2017 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4485
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Effect of ozone treatment in wheat quality of whole grain wheat flour. Repositório Alice
MIRANDA, M. Z. de; GALDEANO, M. C.; FREITAS-SILVA, O.; TATSCH, P. O..
bitstream/item/170450/1/ID44274-2017Cereals17P106.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Tratamento do ozônio; Trigo; Farinha de trigo; Qualidade; Tecnologia de alimento; Wheat; Wheat flour; Food technology.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084432
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Efficient Production of Ethanol from Saccharified Crops Mixed with Cheese Whey by the Flex Yeast Kluyveromyces marxianus KD-15 OAK
NAKAMURA, Kenji; SHINOMIYA, Noriyuki; ORIKASA, Yoshitake; ODA, Yuji; 折笠, 善丈; 小田, 有二.
Ethanol production from a mixture of wheat flour or potato tubers and cheese whey was examined using the flex yeast Kluyveromyces marxianus KD-15, a 2-deoxyglucose-resistant mutant of strain NBRC 1963 that can produce ethanol from sugar beet thick juice diluted with whey. Strain KD-15 simultaneously converted glucose and lactose to ethanol within 48 h, in media containing 10.0% to 15.0% (w/v) total sugars from saccharified filtrate and whey. For efficient production of ethanol from 15.0% (w/v) total sugars, KD-15 cells were collected after fermentation and inoculated into fresh media. Batch fermentation was successfully repeated at least ten times in medium composed of saccharified potato tubers mixed with whey. Yeast cells began to convert all the sugars...
Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Wheat flour; Potato tubers; Cheese whey.
Ano: 2012 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3803
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Evaluation of whole-wheat flour blends with fat replacer. Repositório Alice
SCHEUER, P. M.; MATTIONI, B.; LIMBERGER-BAYER, V. M.; TATSCH, P. O.; MIRANDA, M. Z. de; FRANCISCO, A. de.
bitstream/item/170356/1/ID44269-2017v19n28p4RECyT.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Farinha de trigo; Nutrição humana; Wheat flour; Human nutrition.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084286
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Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production. Repositório Alice
BRESSIANI, O.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; GULARTE, M. A..
bitstream/item/206423/1/ID44808-2019SLACAposter115852.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Farinha integral; Farinha de Trigo; Viscosidade; Wheat flour; Particle size; Viscosity.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116272
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Product development from wheat-rice composite flour: Mee-Sua Thai Agricultural
Varanyanond, W.; Surojanamethakul, V.; Supasri, R; Tungtakul, P..
Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were...
Tipo: PhysicalObject Palavras-chave: Mee-Sua; Product development; Wheat-Rice composite; Rice flour; Wheat flour; หมี่ซั่ว; การพัฒนาผลิตภัณฑ์; ข้าวสาลี; แป้งข้าวเจ้า; แป้งข้าวสาลี; ส่วนประกอบ; องค์ประกอบทางเคมี; การทดสอบทางประสาทสัมผัส.
Ano: 2002 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5113
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Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour BABT
Neves,Marcos Antonio das; Kimura,Toshinori; Shimizu,Naoto; Shiiba,Kiwamu.
Two samples of low-grade wheat flour, namely low-grade 1 (LG1) and low-grade 2 (LG2), with different carbohydrate and fibrous content, were used as substrates. The samples were liquefied using various concentrations of alpha- or beta-amylase, in order to optimize the production of fermentable sugars; the enzyme alpha-amylase revealed higher performance. After liquefaction, the simultaneous saccharification and fermentation was conducted in a jar fermentor. Amyloglucosidase was used for saccharification, and dry baker's yeast, S. cerevisiae, for fermentation simultaneously. Glucose was consumed promptly in both cases, LG1 and LG2; ethanol production was considerably higher in LG1 (38.6 g/L), compared to LG2 (24.9 g/L). The maximum ATP production was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Low grade; Wheat flour; Yeast; Fermentation; Ethanol.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000400017
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Propriedades de hidratação da farinha integral produzida a partir de genótipos de trigo brasileiro indicados para biscoito. Repositório Alice
BRESSIANI, J.; ESTERES, V. P.; ORO, T.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; GULARTE, M. A..
bitstream/item/178158/1/ID44331-2018SimpAlim10c-64.pdf
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Triticum Aestivum; Trigo; Absorção de Água; Farinha de Trigo; Amido; Biscoito; Wheat; Water balance; Wheat flour; Wheat starch; Cookies.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092246
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Relationship between rapid flour check method and traditional analyses for wheat gluten quality evaluation to brazilian wheat genotypes: a preliminary study. Repositório Alice
MIRANDA, M. Z. de; TATSCH, P. O.; GUARIENTI, E. M.; BASSOI, M. C.; SÓ E SILVA, M.; SOARES SOBRINHO, J.; MACIEL, J. L. N.; FRONZA, V.; SCHEEREN, P. L..
bitstream/item/201322/1/ID44662-2019IWCposterp225.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Glúten; Seleção Fenótipa; Farinha de Trigo; Wheat gluten; Phenotype; Wheat flour.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1111642
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TECHNOLOGICAL CHARACTERIZATION AND CLASSIFICATION OF WHEAT LINEAGES CULTIVATED IN THE CERRADO MINEIRO Ciência e Agrotecnologia
Madeira,Raul Antônio Viana; Fernandes,Anderson Felicori; Reis,Wagner Pereira; Carvalho,Carlos Wanderlei Piler de; Pereira,Joelma.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat flour; Quality; Alveography; Farinography; Legislation.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300283
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The Effects of the Micro-Market Structure for Kansas Grain Elevators on Spatial Grain Price Differentials AgEcon
O'Brien, Daniel M..
Corn and wheat cash prices in Kansas are affected by a number of local supply-demand, market structure, transportation access and other factors. Kansas corn prices in 2008 were affected by form of business organization, local feedgrain production and livestock feed usage, elevator storage capacity, access to railroad grain handling facilities, and to a limited degree by the number of competitors in local markets. Geographic proximity to grain ethanol plants did not have a positive impact on local corn prices, although a number of mitigating factors may exist. Kansas wheat prices in 2008 were affected by local wheat production, elevator storage capacity, the number of competitors in local markets, and by location relative to flour mills. Evidence of...
Tipo: Conference Paper or Presentation Palavras-chave: Grain markets; Market structure; Grain ethanol; Wheat flour; Monopsonistic competition; Agribusiness; Agricultural Finance; Consumer/Household Economics; Crop Production/Industries; Demand and Price Analysis; Farm Management; Financial Economics; Marketing; Research Methods/ Statistical Methods; Resource /Energy Economics and Policy; Risk and Uncertainty.
Ano: 2009 URL: http://purl.umn.edu/53041
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The Mixolab use to establish flour quality profile for cookie and cracker production in Brazil. Repositório Alice
PAIVA, F. F.; MIRANDA, M. Z. de.
bitstream/item/170448/1/ID44273-2017Cereals17P303.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Reologia; Farinha de trigo; Biscoito; Panificação; Rheology; Wheat flour.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084431
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The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour Ciênc. Tecnol. Aliment.
Cogorni,Paula Fernanda Bomfim Oliveira; Schulz,João Guilherme; Alves,Endi Pricila; Gern,Regina Maria Miranda; Furlan,Sandra Aparecida; Wisbeck,Elisabeth.
The aim of this study was to evaluate of Pleurotus sajor-caju production in peach palm leaves and the addition of different fractions of mushroom powder to wheat flour to increase its nutritional value without changing its characteristics. The best yield (48.4%), biologic efficiency (4.5%), and Pr (0.36 g/day) values were obtained using 20% inoculum fraction and 10% rice bran fraction. The Pleurotus sajor-caju fruiting body cultivated under these conditions had the following composition in 100 g: 29.91 g (carbohydrates), 42.92 g (proteins), 1.24 g (lipids), 15.93 g (fibers), 7.42 g (ashes), 1.6 g (phosphorus), 2.7 g (potassium), 8.73 mg (iron), 23.75 mg (sodium), 0.34 mg (thiamine), and 0.57 mg (riboflavin). The wheat flour with mushroom powder had reduced...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nutritional value; Wheat flour; Mushrooms.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200007
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Treinamento para perfil de textura sensorial em pães. Repositório Alice
BAYER, V. M. L.; SCHEUER, P. M.; MATTIONI, B.; MIRANDA, M. Z. de; DE FRANCISCO, A..
bitstream/item/198951/1/ID44596-2019v33n288p1521HigieneAlimentar.pdf
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Farinha de Trigo; Panificação; Wheat flour; Bakery industry; Breads.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110217
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Wheat flour and gum cordia composite system: pasting, rheology and texture studies Ciênc. Tecnol. Aliment.
MAHMOOD,Kaiser; ALAMRI,Mohammed Saleh; ABDELLATIF,Mohamed Abdelhakim; HUSSAIN,Shahzad; QASEM,Akram Ahmed Abdu.
Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gum cordia; Gel texture; Paste viscosity; Wheat flour.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691
Registros recuperados: 22
Primeira ... 12 ... Última
 

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