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Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. Author(s): COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. 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... ... Repository: BDPA Publication year: 2020
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. Author(s): BRESSIANI, J.; SANTETTI, G. S.; ORO, T.; ESTERES, V.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; ALMEIDA, J. L. de; GULARTE, M. A. The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three... ... Repository: BDPA Publication year: 2021
Coating development with modified starch and tomato powder for application in frozen dough. Author(s): GALVÃO, A. M. M. T.; ARAÚJO, A. W. de O.; CARNEIRO, S. V.; ZAMBELLI, R. A.; BASTOS, M. do S. R. Repository: BDPA Publication year: 2018
Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes. Author(s): COSTA, M. S.; SCHOLZ, M. B. dos S.; MIRANDA, M. Z. de; FRANCO, C. M. L. Repository: BDPA Publication year: 2017
Biodegradable blends of urea plasticized thermoplastic starch (UTPS) and poly (?-coprolactone) (PCL): morphological, rheological, thermal and mechanical properties. Author(s): CORREA, A. C.; CARMONA, V. B.; SIMÃO, J. A.; MATTOSO, L. H. C.; MARCONCINI, J. M. Repository: BDPA Publication year: 2017
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. Author(s): COMETTANT-RABANA, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVES, D. W.; GERMANI, R. This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the pr... ... Repository: BDPA Publication year: 2021
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensoria acceptability and rheological properties. Author(s): PRADO, G. M. DO; SOUSA, P. H. M. DE; SILVA, L. M. R. DA; WURLITZER, N. J.; GARRUTI, D. dos S.; FIGUEIREDO, R. W. DE Repository: BDPA Publication year: 2022
Physicochemical and microbiological effects of different sonication times on goat's milk yogurt. Author(s): DELGADO, K. F.; PEREIRA, M. P.; FRASÃO, B.; VIEIRA, C. P.; BRIGIDA, A. I. S.; CONTE JUNIOR, C. Repository: BDPA Publication year: 2017
Avaliação reológica da celulose de eucalipto em pó reidratada. Author(s): FURTADO, M. R.; MATTA, V. M. da; CARVALHO, C. W. P. de; SILVA, L. F. M. da; MAGALHAES, W. L. E.; TONON, R. V. A celulose é um polímero de grande importância tecnológica, devido à sua ampla aplicabilidade e funcionalidade. A partir dela é possível produzir nanocelulose fibrilada, que apresenta diversas vantage... ... Repository: BDPA Publication year: 2017
Efeito da substituição parcial da farinha de trigo por farinha de casca de batata (Solanum Tuberosum Lineu). Author(s): FERNANDES, A. F.; PEREIRA, J.; GERMANI, R.; OIANO NETO, J. Repository: BDPA Publication year: 2008

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