Results 21 to 30 of about 175,035 (237)
Gluten-free cheese bread from frozen dough: effect of modified cassava starch
, 2019 The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese ...
Katherine MANJARRES-PINZON (7501760) +2 more
core +3 more sources
Ciência e Agrotecnologia, 2010 O pão de queijo é um produto da culinária brasileira de origem mineira, amplamente consumido e conhecido até mesmo internacionalmente. Apesar de ser um produto largamente consumido no mercado, não possui padronização de produção, e qualidade bem ...
Antônio Vitor Machado, Joelma Pereira
doaj +2 more sources
Brazilian Journal of Food Technology, 2012 O objetivo deste trabalho foi avaliar o efeito da adição de concentrado proteico de soro (CPS) como substituto de gordura, além de determinar os melhores níveis de adição em pão de queijo elaborado por meio de dois processos de fabricação e comparar o ...
Francy Zambrano +3 more
doaj +2 more sources
Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread [PDF]
Food Science and Technology, 2012 A doenca celiaca nao tem cura e apresenta como unico tratamento a dieta isenta de gluten. O pao de queijo, produto tradicional brasileiro, e uma opcao para pessoas com doenca celiaca. Entretanto, assim como os demais paes sem gluten, possui baixos teores
André Lemos +3 more
semanticscholar +4 more sources
The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students [PDF]
PeerJBackground Fermented foods (FFs) are a valuable source of live microorganisms that can enhance human health, particularly gastrointestinal health, akin to probiotics.
Hande Seven Avuk +5 more
doaj +3 more sources
International Journal of Food Microbiology, 2013 [EN] Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100 g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese ...
Ramon Catala +2 more
exaly +2 more sources
Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree.
Škrinjar Marija M. +2 more
doaj +1 more source
Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery [PDF]
MATEC Web of Conferences, 2022 This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of ...
Puspitawati Ika Nawang +6 more
doaj +1 more source
Brazilian cheese bread rolls from fermented and native waxy maize starch
Ciência e Agrotecnologia, 2020 Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure.
C. S. Teixeira +4 more
semanticscholar +1 more source