Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132925
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dc.contributor.authorBRESSIANI, J.
dc.contributor.authorSANTETTI, G. S.
dc.contributor.authorORO, T.
dc.contributor.authorESTERES, V.
dc.contributor.authorBIDUSKI, B.
dc.contributor.authorMIRANDA, M. Z. de
dc.contributor.authorGUTKOSKI, L. C.
dc.contributor.authorALMEIDA, J. L. de
dc.contributor.authorGULARTE, M. A.
dc.date.accessioned2021-07-13T14:01:23Z-
dc.date.available2021-07-13T14:01:23Z-
dc.date.created2021-07-13
dc.date.issued2021
dc.identifier.citationLWT - Food Science and Technology, v. 150, 111918, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1132925-
dc.descriptionThe 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 Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectShort-dough
dc.subjectAbsorption kinetics
dc.subjectGranulometry
dc.titleHydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars.
dc.typeArtigo de periódico
dc.subject.thesagroTriticum Aestivum
dc.subject.nalthesaurusBran
riaa.ainfo.id1132925
riaa.ainfo.lastupdate2021-07-13
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.111918
dc.contributor.institutionJOSEANE BRESSIANI, UFPel
dc.contributor.institutionGABRIELA SOSTER SANTETTI, UFSCeng
dc.contributor.institutionTATIANA ORO, UPFeng
dc.contributor.institutionVANESSA ESTERES, UPFeng
dc.contributor.institutionBARBARA BIDUSKI, UPFeng
dc.contributor.institutionMARTHA ZAVARIZ DE MIRANDA, CNPTeng
dc.contributor.institutionLUIZ CARLOS GUTKOSKI, UNIRIOeng
dc.contributor.institutionJULIANO LUIZ DE ALMEIDA, FAPA/Cooperativa Agrariaeng
dc.contributor.institutionMARCIS AROCHA GULARTE, UFPel.eng
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