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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 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
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
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
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
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
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
Influence of whole wheat flour and fat replacer levels on the specific volume of the loaves. Author(s): SCHEUER, P. M.; MIRANDA, M. Z. de; DE FRANCISCO, A. Repository: BDPA Publication year: 2015
Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality. Author(s): SCHEUER, P. M.; MATTIONI, B.; SANTOS, I. R.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A. Repository: BDPA Publication year: 2016
Deoxynivalenol reduction through the processing of whole grain cookies. Author(s): DEVOS, R. J. B.; TIBOLA, C. S.; BIDUSKI, B.; COLLA, L. M.; GUTKOSKI, L. C. Whole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain... ... Repository: BDPA Publication year: 2020

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