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| Registros recuperados : 90 | |
| 15. |  | PEREZ, P. M. P.; GERMANI, R. Elaboração de biscoitos tipo salgado, com alto teor de fibra alimentar, utilizando farinha de berinjela (solanum melogena, L.) Ciência e Tecnologia de Alimentos, Campinas, v. 27, n. 1, p. 186-192, jan. mar. 2007.| Biblioteca(s): Embrapa Hortaliças. |
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| 16. | | PEREZ, P. M. P.; GERMANI, R. Elaboração de biscoitos tipo salgado, com alto teor de fibra alimentar, utilizando farinha de berinjela (Solanum melongena, L.). Ciência e Tecnologia de Alimentos, Campinas, v. 27, n. 1, p. 186-192, jan./mar. 2007.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/07/2021 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
COMETTANT-RABANA, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVES, D. W.; GERMANI, R. |
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Afiliação: |
RAÚL COMETTANT-RABANAL, Universidade Federal Rural do Rio de Janeiro (UFRRJ); CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro (UFRRJ); ROGERIO GERMANI, CTAA. |
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Título: |
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 150, 112042, 2021. |
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DOI: |
https://doi.org/10.1016/j.lwt.2021.112042 |
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Idioma: |
Inglês |
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Conteúdo: |
This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the production of gluten-free bread. The study characterized the flour (chemical composition and particle size distribution), evaluated the dough (pasting, empirical and fundamental rheological properties) and analyzed the bread quality characteristics (physical, structural, and textural measurements). Thermoplastic extrusion enabled the devel-opment of consistency, improved water absorption (105?153%) and viscoelastic properties of the doughs. This process caused an increase of the specific volume (66, 33 and 82%, respectively for corn, rice and sorghum made bread), and formation of better internal air cell distribution in the three different breads produced, especially in the sorghum bread. In addition, parboiled brown rice showed atypical pasting and rheological properties of the dough, which also affected the quality characteristics of the bread. The incorporation of 5% germinated millet enhanced breadcrumb softness in all samples, particularly for extruded rice flour added of germinated millet flour sample, which presented similar hardness values (7.3 N) and springiness (0.97) to whole wheat flour. |
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Palavras-Chave: |
Fiber-rich bread; Non-gluten flour; THermomechanical process; Viscoelastic properties. |
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Thesaurus NAL: |
Food technology; Rheology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224392/1/1-s2.0-S0023643821011956-main.pdf
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Marc: |
LEADER 02123naa a2200253 a 4500
001 2132896
005 2022-05-17
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2021.112042$2DOI
100 1 $aCOMETTANT-RABANA, R.
245 $aExtruded whole grain flours and sprout millet as functional ingredients for gluten-free bread.$h[electronic resource]
260 $c2021
520 $aThis work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the production of gluten-free bread. The study characterized the flour (chemical composition and particle size distribution), evaluated the dough (pasting, empirical and fundamental rheological properties) and analyzed the bread quality characteristics (physical, structural, and textural measurements). Thermoplastic extrusion enabled the devel-opment of consistency, improved water absorption (105?153%) and viscoelastic properties of the doughs. This process caused an increase of the specific volume (66, 33 and 82%, respectively for corn, rice and sorghum made bread), and formation of better internal air cell distribution in the three different breads produced, especially in the sorghum bread. In addition, parboiled brown rice showed atypical pasting and rheological properties of the dough, which also affected the quality characteristics of the bread. The incorporation of 5% germinated millet enhanced breadcrumb softness in all samples, particularly for extruded rice flour added of germinated millet flour sample, which presented similar hardness values (7.3 N) and springiness (0.97) to whole wheat flour.
650 $aFood technology
650 $aRheology
653 $aFiber-rich bread
653 $aNon-gluten flour
653 $aTHermomechanical process
653 $aViscoelastic properties
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVES, D. W.
700 1 $aGERMANI, R.
773 $tLWT. Food Science and Technology$gv. 150, 112042, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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