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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
Qualidade do grão de trigo para panificação. Author(s): MIRANDA, M. Z. de Repository: BDPA Publication year: 2008
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
Soy lecithin as an improver during freeze bread storage. Author(s): EL HALAL, S. L. M.; KRINGEL, D.; MIRANDA, M. Z. de; DIAS, A. R. G.; ZAVAREZE, E. da R. Repository: BDPA Publication year: 2019
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
Soy lecithin as an improver during freeze bread storage. Author(s): EL HALAL, S. L. M.; KRINGEL, D.; MIRANDA, M. Z. de; DIAS, A. R. G.; ZAVAREZE, E. da R. Repository: BDPA Publication year: 2018
Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread. Author(s): GALVÃO, A. M. M. T.; ZAMBELLI, R. A.; ARAÚJO, A. W. O.; BASTOS, M. do S. R. Repository: BDPA Publication year: 2018
Treinamento para perfil de textura sensorial em pães. Author(s): BAYER, V. M. L.; SCHEUER, P. M.; MATTIONI, B.; MIRANDA, M. Z. de; DE FRANCISCO, A. Repository: BDPA Publication year: 2019
Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination. Author(s): BARANZELLI, J.; KRINGEL, D. H.; COLUSSI, R.; PAIVA, F. F.; ARANHA, B. C.; MIRANDA, M. Z. de; ZAVAREZE, E. da R.; DIAS, A. R. G. Repository: BDPA Publication year: 2018
Obtenção de produtos de panificação a partir da substituição parcial da farinha de trigo por farinha de pupunha. Author(s): CARVALHO, A. V.; OLIVEIRA, M. do S. P. de; CARVALHO, M. N.; GOMES, I. C. L. O objetivo deste trabalho foi obter produtos de panificação a partir da substituição parcial da farinha de trigo pela farinha de pupunha integral. A farinha foi obtida por meio da retirada da semente... ... Repository: BDPA Publication year: 2023

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