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dc.contributor.authorCOMETTANT-RABANAL, R.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorASCHERI, J. L. R.
dc.contributor.authorHIDALGO CHÁVEZ, D. W.
dc.contributor.authorGERMANI, R.
dc.date.accessioned2020-11-18T09:12:12Z-
dc.date.available2020-11-18T09:12:12Z-
dc.date.created2020-11-09
dc.date.issued2020
dc.identifier.citationIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.
dc.identifier.isbn978-65-88243-73-2eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1126389-
dc.descriptionWhole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads.eng
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectPaste viscosityeng
dc.subjectFarinographeng
dc.subjectThermomechanical processeng
dc.subjectDough rheologyeng
dc.titleExtruded whole grain flours as ingredient for gluten-free bread: rheological evaluation.
dc.typeArtigo em anais e proceedings
dc.subject.thesagroProduto de Origem Vegetaleng
dc.subject.thesagroTecnologia de Alimentoeng
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusGluten-free foodseng
dc.subject.nalthesaurusVegetable productseng
dc.description.notesCBCP; 5 a 9 out.
riaa.ainfo.id1126389
riaa.ainfo.lastupdate2020-11-23 -02:00:00
dc.identifier.doi10.29327/cbcp2020.276130eng
dc.contributor.institutionRaúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA.
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