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Registro Completo |
Biblioteca(s): |
Embrapa Trigo. |
Data corrente: |
13/07/2021 |
Data da última atualização: |
20/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BRESSIANI, J.; SANTETTI, G. S.; ORO, T.; ESTERES, V.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; ALMEIDA, J. L. de; GULARTE, M. A. |
Afiliação: |
JOSEANE BRESSIANI, UFPel; GABRIELA SOSTER SANTETTI, UFSC; TATIANA ORO, UPF; VANESSA ESTERES, UPF; BARBARA BIDUSKI, UPF; MARTHA ZAVARIZ DE MIRANDA, CNPT; LUIZ CARLOS GUTKOSKI, UNIRIO; JULIANO LUIZ DE ALMEIDA, FAPA/Cooperativa Agraria; MARCIS AROCHA GULARTE, UFPel. |
Título: |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 150, 111918, 2021. |
DOI: |
https://doi.org/10.1016/j.lwt.2021.111918 |
Idioma: |
Inglês |
Conteúdo: |
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors. |
Palavras-Chave: |
Absorption kinetics; Granulometry; Short-dough. |
Thesagro: |
Triticum Aestivum. |
Thesaurus Nal: |
Bran. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224432/1/1-s2.0-S0023643821010719-main.pdf
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Marc: |
LEADER 02099naa a2200289 a 4500 001 2132925 005 2022-05-20 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.lwt.2021.111918$2DOI 100 1 $aBRESSIANI, J. 245 $aHydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars.$h[electronic resource] 260 $c2021 520 $aThe effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors. 650 $aBran 650 $aTriticum Aestivum 653 $aAbsorption kinetics 653 $aGranulometry 653 $aShort-dough 700 1 $aSANTETTI, G. S. 700 1 $aORO, T. 700 1 $aESTERES, V. 700 1 $aBIDUSKI, B. 700 1 $aMIRANDA, M. Z. de 700 1 $aGUTKOSKI, L. C. 700 1 $aALMEIDA, J. L. de 700 1 $aGULARTE, M. A. 773 $tLWT - Food Science and Technology$gv. 150, 111918, 2021.
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Registro original: |
Embrapa Trigo (CNPT) |
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Registro Completo
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
03/10/2016 |
Data da última atualização: |
23/03/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CARDOSO, L. D.; LUZ, T. C. de L. A.; REZENDE, M. E. de; MATSUMOTO, K. |
Afiliação: |
LUCIENE DIONIZIO CARDOSO, Cenargen; TAMILLYS CIENTIELLY DE L A LUZ, CNPAF; MARIA ELVIRA DE REZENDE, SIQ; KAZUMITSU MATSUMOTO, Cenargen. |
Título: |
Efeito de nitrato de prata em conservação in vitro de germoplasmas de batata. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 20.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 7., 2015, Piracicaba. Resumos... [S.l.]:Sociedade Brasileira de Floricultura e Plantas Ornamentais, 2015. Resumo 323. |
Idioma: |
Português |
Palavras-Chave: |
Inibidor de etileno. |
Thesagro: |
Cultura de tecido. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/148161/1/ResumoCBFPO-323.pdf
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Marc: |
LEADER 00706nam a2200157 a 4500 001 2053958 005 2023-03-23 008 2015 bl uuuu u00u1 u #d 100 1 $aCARDOSO, L. D. 245 $aEfeito de nitrato de prata em conservação in vitro de germoplasmas de batata.$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE FLORICULTURA E PLANTAS ORNAMENTAIS, 20.; CONGRESSO BRASILEIRO DE CULTURA DE TECIDOS DE PLANTAS, 7., 2015, Piracicaba. Resumos... [S.l.]:Sociedade Brasileira de Floricultura e Plantas Ornamentais, 2015. Resumo 323.$c2015 650 $aCultura de tecido 653 $aInibidor de etileno 700 1 $aLUZ, T. C. de L. A. 700 1 $aREZENDE, M. E. de 700 1 $aMATSUMOTO, K.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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