Wheat Storage
Mostrando 1-12 de 94 artigos, teses e dissertações.
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1. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 2020-12
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2. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 04/11/2019
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3. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables
Food Sci. Technol. Publicado em: 11/04/2019
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4. ANALYSIS OF SPATIAL AUTOCORRELATION OF GRAIN PRODUCTION AND AGRICULTURAL STORAGE IN PARANÁ
ABSTRACT This work aimed to study the spatial autocorrelation of the total static capacity storage, the total number of warehouses in 2013/2014 (CONAB) and the average of the total grain production (soybean, corn 1st and 2nd crops and wheat) in the harvest years 2008/2009 to 2013/2014 (SEAB) in Paraná State, Brazil. The study was based on Moran's global aut
Eng. Agríc.. Publicado em: 2018-06
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5. Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). T
Food Sci. Technol. Publicado em: 26/04/2018
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6. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality
ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids conten
An. Acad. Bras. Ciênc.. Publicado em: 01/02/2018
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7. Production of crispy bread snacks containing chicken meat and chicken meat powder
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples
An. Acad. Bras. Ciênc.. Publicado em: 01/12/2016
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8. Fusarium and Aspergillus mycotoxins contaminating wheat silage for dairy cattle feeding in Uruguay
Abstract Wheat is one of the most important cultivated cereals in Uruguay for human consumption; however, when harvest yields are low, wheat is usually used in ensiling for animal feeding. Ensiling is a forage preservation method that allows for storage during extended periods of time while maintaining nutritional values comparable to fresh pastures. Silage
Braz. J. Microbiol.. Publicado em: 2016-12
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9. Genome-wide association study of drought-related resistance traits in Aegilops tauschii
Abstract The D-genome progenitor of wheat (Triticum aestivum), Aegilops tauschii, possesses numerous genes for resistance to abiotic stresses, including drought. Therefore, information on the genetic architecture of A. tauschii can aid the development of drought-resistant wheat varieties. Here, we evaluated 13 traits in 373 A. tauschii accessions grown under
Genet. Mol. Biol.. Publicado em: 07/07/2016
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10. 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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11. Effect of Brea Gum on the characteristics of wheat bread at different storage times
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/
Food Sci. Technol. Publicado em: 2013-12
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12. Rheological and thermal characteristics of wheat gluten biopolymers plasticized with glycerol
The objective this work was to obtain bioplastics from mixtures of wheat gluten and glycerol by two different processes and evaluate their respective rheological properties. The mixtures and their respective bioplastics were obtained through direct batch mixing under approximately adiabatic and isothermal conditions. The bioplastics showed high values for th
Química Nova. Publicado em: 2012