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Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
05/02/2010 |
Data da última atualização: |
07/05/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CHINALIA, L. A.; DIAS, T. P.; GALHARDO, I. C.; MORETZSOHN, M. de C.; GUIMARAES, P. M.; BERTIOLI, D. J.; BERTIOLI, S. C. de M. L. |
Afiliação: |
UCB; TALLES PEREIRA DIAS; UNB; MARCIO DE CARVALHO MORETZSOHN, CENARGEN; PATRICIA MESSEMBERG GUIMARAES, CENARGEN; UNB; SORAYA CRISTINA DE M LEAL BERTIOLI, CENARGEN. |
Título: |
Avaliação de resistência à ferrugem (Puccinia arachidis) em população interespecífica de linhagens recombinantes de amendoim. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Tropical Plant Pathology, Brasília, DF, v. 34, p. S252, 2009. Suplemento. Edição dos Resumos do XLII do Congresso Brasileiro de Fitopatologia, Rio de Janeiro, RJ, 2009. |
Idioma: |
Português |
Palavras-Chave: |
Doenças; Pragas. |
Thesagro: |
Amendoim. |
Thesaurus Nal: |
Arachis. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00812naa a2200229 a 4500 001 1656985 005 2024-05-07 008 2009 bl uuuu u00u1 u #d 100 1 $aCHINALIA, L. A. 245 $aAvaliação de resistência à ferrugem (Puccinia arachidis) em população interespecífica de linhagens recombinantes de amendoim. 260 $c2009 650 $aArachis 650 $aAmendoim 653 $aDoenças 653 $aPragas 700 1 $aDIAS, T. P. 700 1 $aGALHARDO, I. C. 700 1 $aMORETZSOHN, M. de C. 700 1 $aGUIMARAES, P. M. 700 1 $aBERTIOLI, D. J. 700 1 $aBERTIOLI, S. C. de M. L. 773 $tTropical Plant Pathology, Brasília, DF$gv. 34, p. S252, 2009. Suplemento. Edição dos Resumos do XLII do Congresso Brasileiro de Fitopatologia, Rio de Janeiro, RJ, 2009.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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![](/consulta/web/img/deny.png) | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
10/10/2023 |
Data da última atualização: |
13/11/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
COMETTANT-RABANAL, R.; HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; ELÍAS-PEÑAFIEL, C.; CARVALHO, C. W. P. de. |
Afiliação: |
R. COMETTANT-RABANAL, UFRRJ; Universidad Privada San Juan Bautista; Universidad Nacional Agraria La Molina; D. W. HIDALGO CHÁVEZ, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; C. ELÍAS-PEÑAFIE, Universidad Nacional Agraria La Molina; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Functionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free bread. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
International Journal of Food Science & Technology, 2023. |
DOI: |
http://doi.org/10.1111/ijfs.16676 |
Idioma: |
Inglês |
Notas: |
Early access. |
Conteúdo: |
Extruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications. MenosExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?... Mostrar Tudo |
Palavras-Chave: |
Dough rheology; Extrusion cooking; Mixture design; Non-gluten flours; Regression model; Surface response. |
Categoria do assunto: |
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Marc: |
LEADER 02460naa a2200265 a 4500 001 2157207 005 2023-11-13 008 2023 bl uuuu u00u1 u #d 024 7 $ahttp://doi.org/10.1111/ijfs.16676$2DOI 100 1 $aCOMETTANT-RABANAL, R. 245 $aFunctionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free bread.$h[electronic resource] 260 $c2023 500 $aEarly access. 520 $aExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications. 653 $aDough rheology 653 $aExtrusion cooking 653 $aMixture design 653 $aNon-gluten flours 653 $aRegression model 653 $aSurface response 700 1 $aHIDALGO CHÁVEZ, D. W. 700 1 $aASCHERI, J. L. R. 700 1 $aELÍAS-PEÑAFIEL, C. 700 1 $aCARVALHO, C. W. P. de 773 $tInternational Journal of Food Science & Technology, 2023.
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