Mix Flour
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. 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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2. Optimization of gluten free biscuit from foxtail, copra meal and amaranth
Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that w
Food Sci. Technol. Publicado em: 10/12/2018
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3. Desenvolvimento de bolo de cenoura sem glúten com sacarose e diet e estudo do impacto do edulcorante no perfil sensorial e na aceitação do consumidor / Development of gluten-free carrot cake with sucrose and diet and study on the impact of sweeteners and sensory profile consumer
t: Changes in food process and the higher demand for foods that have health benefits, besides high sensory and nutritional quality, make new-products development necessary. This study aimed to develop different formulas of glutenfree carrot cake with maize oil and traditional carrot cakes with wheat flour and maize oil or palm oil. Acceptance by consumers, t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/07/2011
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4. 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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5. Propriedades físico-quimicas e nutricionais de farinhas mistas de trigo, arroz e soja para elaboração de pães / Propriedades físico-quimicas e nutricionais de farinhas mistas de arroz, soja e trigo para elaboração de pães
Questões estruturais e de política agrícola nacional fazem com que o Brasil seja um dos maiores produtores de soja e arroz do mundo, mas ao mesmo tempo, um dos maiores importadores de trigo, especialmente para emprego na panificação. Desta forma, a utilização de farinhas sucedâneas para panificação provenientes da soja e arroz pode ser considerada
Publicado em: 2007
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6. Clinical evaluation of pearl millet conophor weaning mix as supplementary food for Nigerian children
The purpose of this study was to formulate a weaning diet from pearl millet-conophor nut flour that would promote growth. For PER, BV, NPU and TD values, casein diet was the most superior while millet-conophor diet and soy-ogi diet compared favourably with each other. For the clinical measurements of the experimental rats on the soy -ogi diet and millet-cono
Brazilian Archives of Biology and Technology. Publicado em: 2005-07
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7. Desenvolvimento de metodologia para determinação simultanea, por CLAE das vitaminas B1, B2, B6, acido nicotinico e nicotinamida em alimentos enriquecidos
The control of enrichment levels in foods is difficult mainly due to the lack of appropriate analytical methodology. A new method for the simultaneous determination of nicotinamide, nicotinic acid, ribotlavin, thiamin and pyridoxine in enriched Brazilian foods by high performance liquid chromatography (HPLC) was developed and evaluated. The new method was em
Publicado em: 1993
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8. Utilização de farinhas compostas de trigo e sorgo na fabricação de pão
The incorporation of sorghum (Sorghum vulgare) flour into the locally produced wheat flour has.the principal objective of dirnllrlsh ing wheat importation by employing Brazilian raw materials. The effect of adding increasing amounts of sorghum flour to local wheat flour was studied in flour-water system (FWS) and flour-wat er-ingredients system (FWIS). There
Publicado em: 1980