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Registro Completo |
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
29/03/2022 |
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Data da última atualização: |
28/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e. |
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Afiliação: |
DAISY JACQUELINE SOUSA SILVA, UFPI; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; RAFAELA TEIXEIRA SALGADO, ITAL; THAISE KESSIANE TEIXEIRA FREITAS, UFPI; KAESEL JACKSON DAMASCENO E SILVA, CPAMN. |
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Título: |
Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021. |
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ISSN: |
1365-2621 |
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Idioma: |
Inglês |
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Conteúdo: |
A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively. |
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Palavras-Chave: |
Adzuki; Centroid simplex; Farinha integral. |
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Thesagro: |
Biscoito; Vigna Angularis. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/233061/1/CorrelationBetweenRheologicalTechnologicalPropertiesBiscuitsFST56.2021.pdf
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Marc: |
LEADER 01259naa a2200253 a 4500
001 2141477
005 2022-04-28
008 2021 bl uuuu u00u1 u #d
022 $a1365-2621
100 1 $aSILVA, D. J. S.
245 $aCorrelation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.$h[electronic resource]
260 $c2021
520 $aA mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.
650 $aBiscoito
650 $aVigna Angularis
653 $aAdzuki
653 $aCentroid simplex
653 $aFarinha integral
700 1 $aHASHIMOTO, J. M.
700 1 $aNABESHIMA, E. H.
700 1 $aSALGADO, R. T.
700 1 $aFREITAS, T. K. T.
700 1 $aSILVA, K. J. D. e
773 $tInternational Journal of Food Science and Technology$gv. 56, n. 10, p. 5190-5200, 2021.
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Embrapa Meio-Norte (CPAMN) |
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| 1. |  | SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e. Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. International Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Meio-Norte. |
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