Dough Texture
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour.
Food Sci. Technol. Publicado em: 2021-03
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2. Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could
Food Sci. Technol. Publicado em: 2020-06
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3. Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could
Food Sci. Technol. Publicado em: 11/11/2019
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4. Caracterizações físicas e tecnológicas e perfil de textura de cookies de farinha de uva e linhaça
Resumo O objetivo deste estudo foi desenvolver cookies com mix de farinhas (uva, linhaça dourada, amido de milho) e avaliar suas características físicas, tecnológicas e sensoriais. Para a elaboração dos cookies, foram utilizadas cinco formulações distintas, em diferentes temperaturas e tempos de assamento. Realizaram-se análises de pH (pré e pós-c
Braz. J. Food Technol.. Publicado em: 13/06/2019
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5. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for
Braz. J. Microbiol.. Publicado em: 09/10/2015
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6. Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans
AbstractEffects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water
Food Sci. Technol. Publicado em: 03/10/2015
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7. 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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8. Study of the dough structure of bread made from different fermentation processes / Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos
Massas de pães são preparadas a partir da mistura de farinha de trigo, água, sal e fermento. Ao entrar em contato com a água e sofrer amassamento mecânico, a farinha de trigo tem a propriedade, quase exclusiva, de produzir uma massa coesa e viscoelástica, por conter proteínas formadoras de glúten. O processo de mistura pela qual passam as massas de p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/05/2012
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9. Pão de forma sem glúten a base de farinha de arroz / Gluten free pan bread based on rice flour
It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread ba
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011
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10. Rheological and enthalpy performance of pan bread dough with maize resistant starch and transglutaminase. / Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.
The objective of this work was to study the partial substitution of wheat flour (WF) to maize resistant starch (MRS) and the addition of transglutaminase enzyme (TG) on the rheological and enthalpy properties of pan bread dough. The MRS was added as an alternative to increase the fiber ingestion while TG was added to supply the gluten dilution, catalyzing th
Publicado em: 2009
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11. Effect of processing conditions on the texture of reconstituted cassava dough
Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dou
Brazilian Journal of Chemical Engineering. Publicado em: 2008-12
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12. Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos. / Resistant starch concentration in par-baker frozen french bread: technological aspects.
The objective of this work was to study the partial substitution of wheat flour (WF) for maize resistant starch (MRS) in the elaboration of frozen par-baked French bread (FPBFB) and offering a technological alternative for a product consumed at Braziliansbreakfast, presenting functional properties due to dietary fiber (DF) content. Dough performance measurem
Publicado em: 2008