Pular para o conteúdo 1
Ir para o menu 2
Ir para a busca 3

Portal Embrapa

Língua Língua

português English
Entrar

Busca de Publicações

Ordenação: data | alfabética


Amorphophallus konjac: a novel alternative flour on gluten-free bread. 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... ... Repositório: BDPA Ano de publicação: 2021
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. 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... ... Repositório: BDPA Ano de publicação: 2020
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. 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... ... Repositório: BDPA Ano de publicação: 2022
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repositório: BDPA Ano de publicação: 2015
Sorghum, an alternative cereal for gluten-free product. There is a growing demand for health foods, indicated by the number of searches including the terms celiac disease and gluten free products. Most information is designed not only for celiac and gluten... ... Repositório: BDPA Ano de publicação: 2018
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two cen... ... Repositório: BDPA Ano de publicação: 2021
Application of extruded broken bean flour for formulation of gluten-free cake blends. 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... ... Repositório: BDPA Ano de publicação: 2015
Sensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculenta crantz). Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gl... ... Repositório: BDPA Ano de publicação: 2017
Nutritional value of gluten-free rice and bean based cake mix. Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new opti... ... Repositório: BDPA Ano de publicação: 2020
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. 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... ... Repositório: BDPA Ano de publicação: 2021

Mostrando 1 - 10 de 28 resultados.

Observações

1 - Por padrão são exibidas publicações dos últimos 20 anos. Para encontrar publicações mais antigas, configure o filtro ano de publicação, colocando o ano a partir do qual você deseja encontrar publicações. O filtro está na coluna da esquerda na busca acima.

2 - Para ler algumas publicações da Embrapa (apenas as que estão em formato ePub), é necessário ter, no celular ou computador, um desses softwares gratuitos. Sistemas Android: Google Play Livros; IOS: iBooks; Windows e Linux: software Calibre.

Acesse outras publicações

Acesse a Base de Dados da Pesquisa Agropecuária (BDPA) para consultar o acervo completo das bibliotecas da Embrapa.