Caracterización tecnológica y sensorial de los panes tipo forma con adición de harina de linaza marrón (Linum usitatissimum L.) y enzimas

Autor: Costa, Cristiano Silva da, Pontes, Dorasilvia Ferreira, Medeiros, Stella Regina Arcanjo, Oliveira, Maria Nilka de, Herculano, Leiliane da Fonseca Lima, Araújo, Ídila Maria da Silva, Pinto, Luan Ícaro Freitas, Medeiros, Márcia Maria Leal de, Leão, Marcos Venânces de Souza, Silva, Maria Flavia Ferreira da

Publikováno v: Research, Society and Development; Vol. 9 No. 12; e36591211201
Research, Society and Development; Vol. 9 Núm. 12; e36591211201
Research, Society and Development; v. 9 n. 12; e36591211201
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This work aimed to prepare loaves of bread with wheat flour, flaxseed flour and transglutaminase and xylanase enzymes. Preliminary tests were carried out by means of a completely randomized design, partially replacing the wheat flour in the standard

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a630b1cfa1e6babff3b66b47ca9af814
https://rsdjournal.org/index.php/rsd/article/view/11201

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties.

Autor: ZAMBELLI, Rafael Audino, GALVÃO, Andrêssa Maria Medeiros Theóphilo, MENDONÇA, Luciana Gama de, LEÃO, Marcos Venânces de Souza, CARNEIRO, Samuel Veloso, LIMA, Ana Cristina Silva, MELO, Cicera Alyne Lemos

Publikováno v: Food Science & Technology Research; Jul2018, Vol. 24 Issue 4, p747-754, 8p