Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product
| Autor: | MARIANA C. DA CUNHA, LAILA H. TERRA, PIÊTRA CAMPOS E SOUSA, DAIANA R. VILELA, ANA LÁZARA OLIVEIRA, JÉSSYCA S. SILVA, SÉRGIO DOMINGOS SIMÃO, JOELMA PEREIRA, JOSÉ GUILHERME L.F. ALVES, ELISÂNGELA ELENA N. DE CARVALHO, EDUARDO V.B. VILAS BOAS |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Anais da Academia Brasileira de Ciências, Vol 95, Iss 2 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1678-2690 0001-3765 |
| DOI: | 10.1590/0001-3765202320201550 |
| Popis: | Abstract This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker’s formulation. Besides, the dehydration process caused significant changes (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|