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Application of extruded broken bean flour for formulation of gluten-free cake blends. Author(s): GOMES, L. de O. F.; SANTIAGO, R. de A. C.; CARVALHO, A. V.; CARVALHO, R. N.; OLIVEIRA, I. G. de; BASSINELLO, P. Z. The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evalu... ... Repository: BDPA Publication year: 2015
Composição proteica de grãos. Author(s): RODRIGUES, O.; DIDONET, A. D.; TEIXEIRA, M. C. C. A composição proteica dos grãos de trigo assume extrema importância, uma vez que 80% dessa proteína constituí o gluten, principal determinante da qualidade dos produtos de panificação e de plastificaç... ... Repository: BDPA Publication year: 2010
Amorphophallus konjac: a novel alternative flour on gluten-free bread. Author(s): LAIGNIER, F.; AKUTSU, R. de C. C. de A.; MALDONADE, I. R.; PACHECO, M. T. B.; SILVA, V. S. N.; MENDONÇA, M. A.; ZANDONADI, R. P.; RAPOSO, A.; BOTELHO, R. B. A. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nu... ... Repository: BDPA Publication year: 2021
Development of zein-based edible coating containing essential oil aiming extending papaya (Carica papaya L.) shelf life. Author(s): SOARES, M. E.; BERNARDES FILHO, R.; FORATO, L. A.; COLNAGO, L. A.; NASSU, R. T. Zeins are hydrophobic proteins that can be extracted from maize grains or from corn gluten meal (CGM), which is a by-product of ethanol and starch production. Repository: BDPA Publication year: 2017
Pães, bolos e biscoitos sem glúten: receitas fáceis e saborosas. Author(s): GALDEANO, M. C.; FELBERG, I.; LOBÃO, N.; PEREIRA, S. Este livro é o resultado do esforço em transformar, com carinho, a pesquisa realizada em laboratório em receitas saborosas, nutritivas e fáceis de serem reproduzidas nas cozinhas domésticas. Repository: BDPA Publication year: 2023
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. Author(s): AGUIAR, L. A. de; RODRIGUES, D. B.; QUEIROZ, V. A. V.; MELO, L.; PINELI, L. de L. de O. Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes wit... ... Repository: BDPA Publication year: 2020
Análise tecnológica, nutricional e sensorial de massa de lasanha sem glúten à base de farinha pré-gelatinizada de arroz com diferentes teores de amilose. Author(s): FONSECA, R. C.; BASSINELLO, P. Z.; CARVALHO, A. V.; CAETANO, R. K. M.; SANTIAGO, R. de A. C. O objetivo deste estudo foi desenvolver uma massa de lasanha de arroz, a partir de farinhas cruas e extrusadas de cultivares de arroz com diferentes teores de amilose, avaliando-se a qualidade tecnoló... ... Repository: BDPA Publication year: 2014
Características sensoriais e tecnológicas de massa alimentícia sem glúten elaborada com farinha de pinhão. Author(s): ÁVILA, B. P.; HENZEL, A. B. D.; GUARINO, E. de S. G. O trabalho objetiva avaliar as características tecnológicas e sensoriais de um macarrão sem glúten, produzido com farinha de pinhão. Os resultados consistem na elaboração de uma massa alimentícia fres... ... Repository: BDPA Publication year: 2022
A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis. Author(s): AGUIAR, E. V.; SANTOS, F. G.; QUEIROZ, V. A. V.; CAPRILES, V. D. Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreove... ... Repository: BDPA Publication year: 2023
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. Author(s): GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg an... ... Repository: BDPA Publication year: 2022

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