Gluten Free Cakes
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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2. Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes
A complete 22 experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors con
J. Braz. Chem. Soc.. Publicado em: 2016-01
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3. Application of extruded broken bean flour for formulation of gluten-free cake blends
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours
Food Sci. Technol. Publicado em: 2015-04
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4. Desenvolvimento de bolo de cenoura sem glúten com sacarose e diet e estudo do impacto do edulcorante no perfil sensorial e na aceitação do consumidor / Development of gluten-free carrot cake with sucrose and diet and study on the impact of sweeteners and sensory profile consumer
t: Changes in food process and the higher demand for foods that have health benefits, besides high sensory and nutritional quality, make new-products development necessary. This study aimed to develop different formulas of glutenfree carrot cake with maize oil and traditional carrot cakes with wheat flour and maize oil or palm oil. Acceptance by consumers, t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/07/2011
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5. Segurança microbiológica dos resíduos sólidos de fecularia e aplicação em bolos para a alimentação humana / Microbiological safety of solid waste and starch application in cakes for human consumption
Este trabalho objetivou verificar a segurança microbiológica dos resíduos sólidos de fecularia de mandioca (cascas e bagaço), com diferentes tempos de armazenamento a temperatura ambiente com e sem tratamento químico e aplicar as cascas e bagaço de mandioca desidratados na formulação de misturas de bolos sem glúten em substituição a farinha de ar
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/02/2011