Data/hora: 04/06/2024 12:13:08

Biblioteca(s): | Embrapa Meio-Norte.
Data corrente: | 29/03/2022
Data da última atualização: | 28/04/2022
Autoria: | SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e.
Afiliação: | DAISY JACQUELINE SOUSA SILVA, UFPI; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; RAFAELA TEIXEIRA SALGADO, ITAL; THAISE KESSIANE TEIXEIRA FREITAS, UFPI; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Título: | Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
Ano de publicação: | 2021
Fonte/Imprenta: | International Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021.
ISSN: | 1365-2621
Idioma: | Inglês
Conteúdo: | A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.
Palavras-Chave: | Adzuki; Centroid simplex; Farinha integral.
Thesagro: | Biscoito; Vigna Angularis.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/233061/1/CorrelationBetweenRheologicalTechnologicalPropertiesBiscuitsFST56.2021.pdf
Registro original: | Embrapa Meio-Norte (CPAMN)
Exemplares: | CPAMN - (33276-1) - UPC - AP - DD -  -  -  - DIS