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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/11/2020 |
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Data da última atualização: |
23/11/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
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Afiliação: |
Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. |
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Título: |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
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ISBN: |
978-65-88243-73-2 |
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DOI: |
10.29327/cbcp2020.276130 |
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Idioma: |
Inglês |
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Notas: |
CBCP; 5 a 9 out. |
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Conteúdo: |
Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads. |
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Palavras-Chave: |
Dough rheology; Farinograph; Paste viscosity; Thermomechanical process. |
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Thesagro: |
Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Gluten-free foods; Vegetable products. |
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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/217629/1/276130.pdf
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Marc: |
LEADER 01889nam a2200301 a 4500
001 2126389
005 2020-11-23
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a10.29327/cbcp2020.276130$2DOI
100 1 $aCOMETTANT-RABANAL, R.
245 $aExtruded whole grain flours as ingredient for gluten-free bread$brheological evaluation.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP; 5 a 9 out.
520 $aWhole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads.
650 $aFood technology
650 $aGluten-free foods
650 $aVegetable products
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aDough rheology
653 $aFarinograph
653 $aPaste viscosity
653 $aThermomechanical process
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aGERMANI, R.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
12/06/2019 |
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Data da última atualização: |
30/10/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, D. da; STUEPP, C. A.; WENDLING, I.; HELM, C. V.; ANGELO, A. C. |
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Afiliação: |
DAVI DA SILVA, Universidade Federal do Parana; CARLOS ANDRÉ STUEPP, Universidade Estadual de Ponta Grossa; IVAR WENDLING, CNPF; CRISTIANE VIEIRA HELM, CNPF; ALESSANDRO CAMARGO ANGELO, Universidade Federal do Paraná. |
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Título: |
Influence of seed storage conditions on quality of Torresea acreana seedlings. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Cerne, Lavras, v. 25, n. 1, p. 60-67, 2019. |
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DOI: |
10.1590/01047760201925012611 |
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Idioma: |
Inglês |
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Conteúdo: |
The plant vigor defined in the laboratory may not indicate the final quality of seedlings produced under nursery conditions, or even their survival in plantations. So, we evaluated the influence of the storage conditions of Torresea acreana seeds on its emergence, as well as, on the morphological quality of produced seedlings. Seeds were collected in October/2011, packed, transported, conditioned in closed glas pots and stored in three environments for a period of 462 days. The treatments consisted of seedlings produced from seeds: 1 - without storage (control), 2 - stored in a dry chamber, 3 - stored in a humid chamber, and 4 - stored in an uncontrolled environment (laboratory). Sowing was performed in 50 cm³ plastic tubes filled with decomposed pine bark and coconut fiber (50/50 v/v) which were packed in a glasshouse. The study analyzed the percentage of emergence, mean seedlings emergence time, stem diameter, total height, ratio between total height and stem diameter, shoot length, mean root length, total dry biomass, root dry biomass, shoot dry biomass, and Dickson quality index. Seed storage proved to be a negative factor for the emergence and vigor of T. acreana seedlings. The vigor of the seeds is a preponderant factor to increase the morphological quality of the seedlings. |
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Palavras-Chave: |
Cerejeira-da-Amazônia; Melhoramento genético; Quality of forest seedlings; Vigor of forest seeds. |
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Thesagro: |
Espécie Nativa; Manejo; Propagação Vegetativa. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/198504/1/2019-Ivar-Cerne-Influence.pdf
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Marc: |
LEADER 02091naa a2200265 a 4500
001 2109829
005 2019-10-30
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1590/01047760201925012611$2DOI
100 1 $aSILVA, D. da
245 $aInfluence of seed storage conditions on quality of Torresea acreana seedlings.$h[electronic resource]
260 $c2019
520 $aThe plant vigor defined in the laboratory may not indicate the final quality of seedlings produced under nursery conditions, or even their survival in plantations. So, we evaluated the influence of the storage conditions of Torresea acreana seeds on its emergence, as well as, on the morphological quality of produced seedlings. Seeds were collected in October/2011, packed, transported, conditioned in closed glas pots and stored in three environments for a period of 462 days. The treatments consisted of seedlings produced from seeds: 1 - without storage (control), 2 - stored in a dry chamber, 3 - stored in a humid chamber, and 4 - stored in an uncontrolled environment (laboratory). Sowing was performed in 50 cm³ plastic tubes filled with decomposed pine bark and coconut fiber (50/50 v/v) which were packed in a glasshouse. The study analyzed the percentage of emergence, mean seedlings emergence time, stem diameter, total height, ratio between total height and stem diameter, shoot length, mean root length, total dry biomass, root dry biomass, shoot dry biomass, and Dickson quality index. Seed storage proved to be a negative factor for the emergence and vigor of T. acreana seedlings. The vigor of the seeds is a preponderant factor to increase the morphological quality of the seedlings.
650 $aEspécie Nativa
650 $aManejo
650 $aPropagação Vegetativa
653 $aCerejeira-da-Amazônia
653 $aMelhoramento genético
653 $aQuality of forest seedlings
653 $aVigor of forest seeds
700 1 $aSTUEPP, C. A.
700 1 $aWENDLING, I.
700 1 $aHELM, C. V.
700 1 $aANGELO, A. C.
773 $tCerne, Lavras$gv. 25, n. 1, p. 60-67, 2019.
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Registro original: |
Embrapa Florestas (CNPF) |
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