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| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
30/08/2022 |
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Data da última atualização: |
27/11/2023 |
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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: |
RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e. |
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Afiliação: |
LARISSA LAGES RODRIGUES, FEDERAL UNIVERSITY OF PIAUÍ; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, INSTITUTE OF FOOD TECHNOLOGY; FERNANDA DE OLIVEIRA GOMES, FEDERAL UNIVERSITY OF PIAUÍ; JURANDY DO NASCIMENTO SILVA, FEDERAL INSTITUTE OF PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN. |
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Título: |
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology International, Aug. 22, 2022. Online. |
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DOI: |
https://doi.org/10.1177/10820132221121172 |
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Idioma: |
Inglês |
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Conteúdo: |
A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF. |
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Palavras-Chave: |
Bakery products; Farinha integral; Whole flour. |
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Thesagro: |
Biscoito. |
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Thesaurus NAL: |
Cookies. |
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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/243417/1/Characteristics-of-biscuits-containing.pdf
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Marc: |
LEADER 01177naa a2200253 a 4500
001 2145878
005 2023-11-27
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/10820132221121172$2DOI
100 1 $aRODRIGUES, L. L.
245 $aCharacteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.$h[electronic resource]
260 $c2022
520 $aA simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.
650 $aCookies
650 $aBiscoito
653 $aBakery products
653 $aFarinha integral
653 $aWhole flour
700 1 $aHASHIMOTO, J. M.
700 1 $aNABESHIMA, E. H.
700 1 $aGOMES, F. de O.
700 1 $aSILVA, J. do N.
700 1 $aSILVA, K. J. D. e
773 $tFood Science and Technology International, Aug. 22, 2022. Online.
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Registro original: |
Embrapa Meio-Norte (CPAMN) |
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