Data/hora: 06/06/2024 18:32:49

Biblioteca(s): | Embrapa Meio-Norte.
Data corrente: | 30/08/2022
Data da última atualização: | 27/11/2023
Autoria: | RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e.
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.
Título: | Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
Ano de publicação: | 2022
Fonte/Imprenta: | Food Science and Technology International, Aug. 22, 2022. Online.
DOI: | https://doi.org/10.1177/10820132221121172
Idioma: | Inglês
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.
Palavras-Chave: | Bakery products; Farinha integral; Whole flour.
Thesagro: | Biscoito.
Thesaurus Nal: | Cookies.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/243417/1/Characteristics-of-biscuits-containing.pdf
Registro original: | Embrapa Meio-Norte (CPAMN)
Exemplares: | CPAMN - (33469-1) - UPC - AP - DD -  -  -  - DIS