Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.

Detalhes bibliográficos
Autor(a) principal: SILVA, D. J. S.
Data de Publicação: 2021
Outros Autores: HASHIMOTO, J. M., NABESHIMA, E. H., SALGADO, R. T., FREITAS, T. K. T., SILVA, K. J. D. e
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1141477
Resumo: A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.
id EMBR_1fa33fe7a2a21351f46b234201f1c205
oai_identifier_str oai:www.alice.cnptia.embrapa.br:doc/1141477
network_acronym_str EMBR
network_name_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository_id_str 2154
spelling Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.AdzukiCentroid simplexFarinha integralBiscoitoVigna AngularisA mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.DAISY JACQUELINE SOUSA SILVA, UFPI; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; RAFAELA TEIXEIRA SALGADO, ITAL; THAISE KESSIANE TEIXEIRA FREITAS, UFPI; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.SILVA, D. J. S.HASHIMOTO, J. M.NABESHIMA, E. H.SALGADO, R. T.FREITAS, T. K. T.SILVA, K. J. D. e2022-03-29T13:01:12Z2022-03-29T13:01:12Z2022-03-292021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleInternational Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021.1365-2621http://www.alice.cnptia.embrapa.br/alice/handle/doc/1141477enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-03-29T13:01:21Zoai:www.alice.cnptia.embrapa.br:doc/1141477Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-03-29T13:01:21falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-03-29T13:01:21Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
title Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
spellingShingle Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
SILVA, D. J. S.
Adzuki
Centroid simplex
Farinha integral
Biscoito
Vigna Angularis
title_short Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
title_full Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
title_fullStr Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
title_full_unstemmed Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
title_sort Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
author SILVA, D. J. S.
author_facet SILVA, D. J. S.
HASHIMOTO, J. M.
NABESHIMA, E. H.
SALGADO, R. T.
FREITAS, T. K. T.
SILVA, K. J. D. e
author_role author
author2 HASHIMOTO, J. M.
NABESHIMA, E. H.
SALGADO, R. T.
FREITAS, T. K. T.
SILVA, K. J. D. e
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv DAISY JACQUELINE SOUSA SILVA, UFPI; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; RAFAELA TEIXEIRA SALGADO, ITAL; THAISE KESSIANE TEIXEIRA FREITAS, UFPI; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
dc.contributor.author.fl_str_mv SILVA, D. J. S.
HASHIMOTO, J. M.
NABESHIMA, E. H.
SALGADO, R. T.
FREITAS, T. K. T.
SILVA, K. J. D. e
dc.subject.por.fl_str_mv Adzuki
Centroid simplex
Farinha integral
Biscoito
Vigna Angularis
topic Adzuki
Centroid simplex
Farinha integral
Biscoito
Vigna Angularis
description A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022-03-29T13:01:12Z
2022-03-29T13:01:12Z
2022-03-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv International Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021.
1365-2621
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1141477
identifier_str_mv International Journal of Food Science and Technology, v. 56, n. 10, p. 5190-5200, 2021.
1365-2621
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1141477
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
_version_ 1794503520697712640

Registros relacionados