Modified starches or stabilizers in preparation of cheese bread

Detalhes bibliográficos
Autor(a) principal: Anjos,Letícia Dias dos
Data de Publicação: 2014
Outros Autores: Pereira,Joelma, Couto,Elizandra Milagre, Cirillo,Marcelo Angelo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686
Resumo: Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.
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spelling Modified starches or stabilizers in preparation of cheese breadmodified starchcheese breadphysicochemical analyzesCheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.Universidade Federal de Santa Maria2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686Ciência Rural v.44 n.9 2014reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20131133info:eu-repo/semantics/openAccessAnjos,Letícia Dias dosPereira,JoelmaCouto,Elizandra MilagreCirillo,Marcelo Angeloeng2017-06-19T00:00:00ZRevista
dc.title.none.fl_str_mv Modified starches or stabilizers in preparation of cheese bread
title Modified starches or stabilizers in preparation of cheese bread
spellingShingle Modified starches or stabilizers in preparation of cheese bread
Anjos,Letícia Dias dos
modified starch
cheese bread
physicochemical analyzes
title_short Modified starches or stabilizers in preparation of cheese bread
title_full Modified starches or stabilizers in preparation of cheese bread
title_fullStr Modified starches or stabilizers in preparation of cheese bread
title_full_unstemmed Modified starches or stabilizers in preparation of cheese bread
title_sort Modified starches or stabilizers in preparation of cheese bread
author Anjos,Letícia Dias dos
author_facet Anjos,Letícia Dias dos
Pereira,Joelma
Couto,Elizandra Milagre
Cirillo,Marcelo Angelo
author_role author
author2 Pereira,Joelma
Couto,Elizandra Milagre
Cirillo,Marcelo Angelo
author2_role author
author
author
dc.contributor.author.fl_str_mv Anjos,Letícia Dias dos
Pereira,Joelma
Couto,Elizandra Milagre
Cirillo,Marcelo Angelo
dc.subject.por.fl_str_mv modified starch
cheese bread
physicochemical analyzes
topic modified starch
cheese bread
physicochemical analyzes
description Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20131133
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.44 n.9 2014
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140545918205952

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