Title:	Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
Authors:	RODRIGUES, L. L. HASHIMOTO, J. M. NABESHIMA, E. H. GOMES, F. de O. SILVA, J. do N. SILVA, K. J. D. e
Affiliation:	LARISSA LAGES RODRIGUES, FEDERAL UNIVERSITY OF PIAUÍ; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, INSTITUTE OF FOOD TECHNOLOGY; FERNANDA DE OLIVEIRA GOMES, FEDERAL UNIVERSITY OF PIAUÍ; JURANDY DO NASCIMENTO SILVA, FEDERAL INSTITUTE OF PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Date Issued:	2022
Citation:	Food Science and Technology International, Aug. 22, 2022. Online.
Description:	A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.
Thesagro:	Biscoito
NAL Thesaurus:	Cookies
Keywords:	Farinha integral Bakery products Whole flour
DOI:	https://doi.org/10.1177/10820132221121172
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)