Baking Tests
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
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 w
Bragantia. Publicado em: 12/01/2017
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2. Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influ
Food Sci. Technol. Publicado em: 19/01/2016
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3. Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and tex
Food Sci. Technol. Publicado em: 2015-04
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4. Fragilização por hidrogênio de parafusos cementados / Hydrogen embrittlement of carburized bolts
The main aim of this work is to investigate the effects on hydrogen embrittlement of bolts due to acid pickling, baking, and strip processes performed during zinc plating. Carburized bolts type "hexagon flange head tapping screws", with 6 mm of diameter and 16 mm of thread length were organized into 39 different groups. Acid pickling was evaluated using volu
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/07/2011
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5. Perfil protéico e uso de marcadores moleculares relacionados à qualidade de panificação em trigo / Protein profile and use of molecular markers related to baking quality of wheat
O trigo é um dos principais cereais em todo o mundo, sendo processado para uma gama de produtos. Surgiu nas últimas décadas a preocupação dos pesquisadores com a obtenção de cultivares com boa qualidade de panificação, característica que refere-se primordialmente a constituição protéica do endosperma, composta principalmente pelas proteínas for
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/07/2010
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6. Construction and termic evaluation of a solar cooker of the type box / Construção e avaliação térmica de um fogão solar tipo caixa
The present work presents a contribution in the study of modelings of transference of heat for foods submitted to the experimental tests in the considered solar oven, where the best modeling for the beefburger of chicken in study was evaluated, comparing the results, considering this food as a half-infinite(1er object considered model) and,after that, consid
Publicado em: 2007
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7. Enzyme exposure and enzyme sensitisation in the baking industry.
OBJECTIVES: To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry. METHODS: A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. 365 workers were tested.
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8. Clinical and immunological responses to occupational exposure to alpha-amylase in the baking industry.
alpha-Amylase is a starch cleaving enzyme often used in the baking industry as a flour additive. It is usually of fungal origin, produced by Aspergillus oryzae. One previous report has shown IgE antibodies and positive skin prick test against alpha-amylase in asthmatic bakers. This paper describes four alpha-amylase sensitised index cases with occupational a
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9. Wheat flour sensitisation and airways disease in urban bakers.
A total of 176 bakers and 24 subjects employed as bread slicers and wrappers were studied to examine the effect of occupational category on respiratory symptoms, ventilatory capacity, non-specific bronchial reactivity, and prick skin test responses to wheat and common allergens. Bakers had a greater prevalence of attacks of wheeze and dyspnoea and more frequ