Gluten Strength
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Reporting the utilization and perspectives of different surface active agents for bread making
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gel
Food Sci. Technol. Publicado em: 2020-06
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2. Reporting the utilization and perspectives of different surface active agents for bread making
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gel
Food Sci. Technol. Publicado em: 30/09/2019
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3. Impact of high-molecular-weight glutenin alleles on wheat technological quality
Resumo: O objetivo deste trabalho foi determinar as subunidades de gluteninas de alto peso molecular (HMW-GS) e a sua relação com os parâmetros de qualidade tecnológica em uma coleção de genótipos de trigo (Triticum aestivum). Foram avaliados 272 acessos em SDS-Page, e empregados marcadores moleculares para identificação do alelo 7oe e da transloca�
Pesq. agropec. bras.. Publicado em: 27/06/2019
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4. Optimization of gluten free biscuit from foxtail, copra meal and amaranth
Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that w
Food Sci. Technol. Publicado em: 10/12/2018
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5. IPR CATUARA TM - new cultivar of high gluten wheat
The wheat cultivar IPR Catuara TM, obtained from a cross between the line LD 975 and the cultivar IPR 85, exhibits high gluten strength, which will allow the milling industry to supplement flours from wheats with weaker gluten strength, resulting in better quality products for the final consumer.
Crop Breed. Appl. Biotechnol.. Publicado em: 2015-03
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6. CD 1550 - bread wheat cultivar with high gluten strength for the cooler regions of Brazil
Cultivar CD 1550 is well-suited for the wheat-growing regions 1 and 2 of Rio Grande do Sul, Santa Catarina and Paraná and 3 of Paraná. It has the characteristics of bread wheat and high gluten strength. The average potential yield is 3828 kg ha-1, 7% higher than that of the controls.
Crop Breed. Appl. Biotechnol.. Publicado em: 2015-03
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7. A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)
This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the exte
Food Sci. Technol. Publicado em: 10/06/2014
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8. Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos
The objective of this study was to determine the effect of environmental and genotypic factors on industrial quality and on the monomeric and polymeric protein contents and ratio of 24 rainfed bread wheat recombinant lines. The cultivation was done in five environmental conditions generated by agronomic management in the autumn-winter 2006/2007 cycle, at Roq
Pesquisa Agropecuária Brasileira. Publicado em: 2010-09
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9. FUNGICIDE AND NITROGEN MANAGEMENT IN WHEAT AND ITS EFFECTS ON YIELD AND GRAIN QUALITY / MANEJO DE FUNGICIDAS E NITROGÊNIO EM TRIGO E SEUS EFEITOS NA PRODUTIVIDADE E QUALIDADE DE GRÃOS
The wheat crop is severely attacked by diseases, which significantly reduce its profitability. The diseases reduce not only productivity but also quality, factor that is essential for the actual economic culture viability. In order to analyze which factors regarding chemical control of foliar diseases are essential to allow bread wheat varieties express the
Publicado em: 2010
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10. Rheological and enthalpy performance of pan bread dough with maize resistant starch and transglutaminase. / Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.
The objective of this work was to study the partial substitution of wheat flour (WF) to maize resistant starch (MRS) and the addition of transglutaminase enzyme (TG) on the rheological and enthalpy properties of pan bread dough. The MRS was added as an alternative to increase the fiber ingestion while TG was added to supply the gluten dilution, catalyzing th
Publicado em: 2009
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11. Characterization of composite biofilms of wheat gluten and cellulose acetate phthalate
The objective of this research was to develop and characterize composite biofilms produced using wheat gluten and cellulose acetate phthalate. Biofilms act as barriers to moisture and oxygen diffusion through the film. The films were prepared with different thicknesses and component concentrations and were analyzed for water vapor and oxygen permeabilities,
Brazilian Journal of Chemical Engineering. Publicado em: 2004-06
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12. Efeito da adição farinha de soja desengordurada como fonte de lipoxigenase ativade soja nas caracteristicas reologicas ena distribuição dos lipidios na massa defarinha de trigo
The objective of this work was to study the effect of lipoxygenase from defatted soy bean flour on the rheological properties of doughs and on the composition of lipids in doughs and lipids bound to gluten and its fractions. The rheological tests indicated that the addiction of lipoxygenase improves the -dough strength. Upon addiction of lipoxygenase, increa
Publicado em: 1990