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Evaluation of whole-wheat flour blends with fat replacer. Author(s): SCHEUER, P. M.; MATTIONI, B.; LIMBERGER-BAYER, V. M.; TATSCH, P. O.; MIRANDA, M. Z. de; FRANCISCO, A. de Repository: BDPA Publication year: 2017
Effect of ozone treatment in wheat quality of whole grain wheat flour. Author(s): MIRANDA, M. Z. de; GALDEANO, M. C.; FREITAS-SILVA, O.; TATSCH, P. O. Repository: BDPA Publication year: 2017
Effect of debranning process on deoxynivalenol content in whole-wheat flours. Author(s): TIBOLA, C. S.; GUARIENTI, E. M.; DIAS, A. R. G.; NICOLAU, M.; DEVOS, R. J. B.; TEIXEIRA, D. D. Repository: BDPA Publication year: 2019
How can the environmental impacts of wheat cultivation and wheat flour production be reduced? A life cycle assessment of Brazilian wheat. Author(s): GIONGO, V.; ACOSTA, A. da S.; DOSSA, A. A.; SANTI, A.; AMARAL, A. J. do; CAIERAO, E.; DENARDIN, J. E.; VIEIRA, O. V.; FIGUEIREDO, M. C. B. de; MATSUURA, M. I. da S. F.; SAVIOLI, J. P. das D.; MARTINS, T. B.; SILVA, B. R.; PIRES, B. S.; SANTANA, M. da S. Wheat and wheat flour play a vital role in global food security. There is a knowledge gap regarding the environmental impacts associated with wheat cultivation and wheat flour production in subtropica... ... Repository: BDPA Publication year: 2025
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours. Author(s): RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e 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... ... Repository: BDPA Publication year: 2022
Relationship between rapid flour check method and traditional analyses for wheat gluten quality evaluation to brazilian wheat genotypes: a preliminary study. Author(s): MIRANDA, M. Z. de; TATSCH, P. O.; GUARIENTI, E. M.; BASSOI, M. C.; SÓ E SILVA, M.; SOARES SOBRINHO, J.; MACIEL, J. L. N.; FRONZA, V.; SCHEEREN, P. L. Repository: BDPA Publication year: 2019
Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. Author(s): SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e 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 incr... ... Repository: BDPA Publication year: 2021
Kernel chemical composition and flour quality of wheat in response to nitrogen sources and doses. Author(s): SOUZA, T. M.; PRANDO, A. M.; MIRANDA, M. Z. de; HIROOKA, EL. Y.; ZUCARELI, C. The chemical composition of wheat kernels (Triticum aestivum L.) directly affects the quality of flour by modifying its functional and technological properties, determining its use by the industry. Fi... ... Repository: BDPA Publication year: 2019
Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production. Author(s): BRESSIANI, O.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; GULARTE, M. A. Repository: BDPA Publication year: 2019
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. Author(s): SCHEUER, P. M.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A. de Repository: BDPA Publication year: 2016

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