Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.

Detalhes bibliográficos
Autor(a) principal: RODRIGUES, L. L.
Data de Publicação: 2022
Outros Autores: HASHIMOTO, J. M., NABESHIMA, E. H., GOMES, F. de O., SILVA, J. do N., 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/1145878
https://doi.org/10.1177/10820132221121172
Resumo: 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.
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spelling Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.Farinha integralBakery productsWhole flourBiscoitoCookiesA 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.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.RODRIGUES, L. L.HASHIMOTO, J. M.NABESHIMA, E. H.GOMES, F. de O.SILVA, J. do N.SILVA, K. J. D. e2022-12-06T13:01:27Z2022-12-06T13:01:27Z2022-08-302022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology International, Aug. 22, 2022. Online.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878https://doi.org/10.1177/10820132221121172enginfo: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:EMBRAPA2022-12-06T13:01:27Zoai:www.alice.cnptia.embrapa.br:doc/1145878Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-12-06T13:01:27falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-12-06T13:01:27Repositório 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 Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
title Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
spellingShingle Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
RODRIGUES, L. L.
Farinha integral
Bakery products
Whole flour
Biscoito
Cookies
title_short Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
title_full Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
title_fullStr Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
title_full_unstemmed Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
title_sort Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
author RODRIGUES, L. L.
author_facet RODRIGUES, L. L.
HASHIMOTO, J. M.
NABESHIMA, E. H.
GOMES, F. de O.
SILVA, J. do N.
SILVA, K. J. D. e
author_role author
author2 HASHIMOTO, J. M.
NABESHIMA, E. H.
GOMES, F. de O.
SILVA, J. do N.
SILVA, K. J. D. e
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv 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.
dc.contributor.author.fl_str_mv RODRIGUES, L. L.
HASHIMOTO, J. M.
NABESHIMA, E. H.
GOMES, F. de O.
SILVA, J. do N.
SILVA, K. J. D. e
dc.subject.por.fl_str_mv Farinha integral
Bakery products
Whole flour
Biscoito
Cookies
topic Farinha integral
Bakery products
Whole flour
Biscoito
Cookies
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.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-06T13:01:27Z
2022-12-06T13:01:27Z
2022-08-30
2022
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 Food Science and Technology International, Aug. 22, 2022. Online.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878
https://doi.org/10.1177/10820132221121172
identifier_str_mv Food Science and Technology International, Aug. 22, 2022. Online.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878
https://doi.org/10.1177/10820132221121172
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_ 1794503535571763200

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