Title:	Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
Authors:	SILVA, D. J. S. HASHIMOTO, J. M. NABESHIMA, E. H. SALGADO, R. T. FREITAS, T. K. T. SILVA, K. J. D. e
Affiliation:	DAISY JACQUELINE SOUSA SILVA, UFPI; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; RAFAELA TEIXEIRA SALGADO, ITAL; THAISE KESSIANE TEIXEIRA FREITAS, UFPI; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Date Issued:	2021
Citation:	International Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021.
Description:	A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.
Thesagro:	Biscoito Vigna Angularis
Keywords:	Adzuki Centroid simplex Farinha integral
ISSN:	1365-2621
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)