Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878
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
Language: Ingles
DOI: https://doi.org/10.1177/10820132221121172
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CPAMN)

Files in This Item:
File SizeFormat 
Characteristics-of-biscuits-containing.pdf2,28 MBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace