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Aditivos para las harinas de trigo

Ingeniería Industrial, 1993
Las harinas de trigo pueden ser tratadas con una variedad de aditivos a fin de lograr cualquier combinación deseada de los siguientes objetivos: 1) blanquear la harina. 2) mejorar la calidad (funcionalidad) de la harina.
Villanueva Flores, Rafael, Villanueva Flores, Rafael Mauricio   +1 more
openaire   +4 more sources

Procedimiento de obtención de harinas procesadas [PDF]

, 2010
A1 Solicitud de patente con informe sobre el estado de la ...
Pastor Cavada, Elena, Vioque Peña, Javier, González, Rolando, Drago, Silvina R., Juan Rodríguez, Rocío, Pastor Díaz, Julio E.   +5 more
openaire   +4 more sources

ELABORACIÓN DE UN SNACK SALADO EXTRUIDO A PARTIR DE UNA MEZCLA DE HARINAS

Revista Centro Azúcar
Introducción: Los productos extruidos en Cuba se elaboran a partir de harina de maíz, materia prima obtenida de la importación del maíz en grano. La tecnología de extrusión permite elaborar productos a partir de mezclas de harinas.
Magaly Duarte Ginorio, Luis Cruz Viera
doaj   +1 more source

Making adaptive management more user friendly to encourage manager buy‐in

People and Nature, Volume 5, Issue 2, Page 684-698, April 2023., 2023
Abstract Adaptive management, whereby monitoring is used to evaluate management interventions with uncertain outcomes, is theoretically well‐developed but poorly implemented. Previous work has identified several reasons for this, but there has been little direct investigation into the perceptions of on‐the‐ground managers (those ultimately responsible ...
Timothy Kuiper, Nobesuthu Ngwenya, Blessing Kavhu, Roseline Mandisodza‐Chikerema, Eleanor Jane Milner‐Gulland   +4 more
wiley   +1 more source

Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships

International Journal of Food Science &Technology, Volume 58, Issue 3, Page 1078-1088, March 2023., 2023
Summary The effect of including tiger‐nut milk co‐product on the bread‐making process was studied. The impact of three wheat flour substitution co‐product levels (5%, 10% and 20%) was tested by comparing to a control (pure wheat) as regards fermentation kinetics and baking phase, as well as their implications on the physicochemical features of breads ...
Samuel Verdú, Cecibel Alava, José M. Barat, Conrado Carrascosa, Raúl Grau   +4 more
wiley   +1 more source

Physical Vapor Transport Growth of Antiferromagnetic CrCl3 Flakes Down to Monolayer Thickness

Advanced Science, Volume 10, Issue 3, January 25, 2023., 2023
Large van der Waals antiferromagnet CrCl3 flakes down to monolayer thickness have been synthesized by the physical vapor transport technique. The samples have the monoclinic structure with high crystallinity and homogeneous stoichiometry. Tunneling magnetoresistance of graphite/CrCl3/graphite tunnel junctions reveals in‐plane magnetic anisotropy and TN
Jia Wang, Zahra Ahmadi, David Lujan, Jeongheon Choe, Takashi Taniguchi, Kenji Watanabe, Xiaoqin Li, Jeffrey E. Shield, Xia Hong   +8 more
wiley   +1 more source

Wasted bread flour as a novel ingredient in cake making

International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4754-4762, August 2022., 2022
The effect of adding flour from four different breads, with three different particle sizes, on layer and sponge cakes has been studied. Batter (density, microscopy and viscosity) and cake (specific volume, texture and color) properties were analyzed. Layer cakes allow a greater addition of bread flour without reducing its quality, and are less affected
Priscila Guerra‐Oliveira, Mayara Belorio, Manuel Gómez   +2 more
wiley   +1 more source

Effects of particle size in wasted bread flour properties

International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4782-4791, August 2022., 2022
Flour of different particle size (200, 500 and 1000 μm) of wasted breads were analysed. Hydration, pasting and gel properties of flours were studied. Bread flours show a higher cold water absorption capacity, lower oil absorption capacity, viscosity curves with lower values and weaker gels than wheat flour. Bread flour properties were not influenced by
Priscila Guerra‐Oliveira, Juan Fernández‐Peláez, Cristina Gallego, Manuel Gómez   +3 more
wiley   +1 more source

Elaboración de panetón empleando harinas de pituca (Colocasia esculenta) y arracacha (Arracacia Xanthorrhiza) [PDF]

, 2023
En el Perú existen variedades de vegetales nativos que no son aprovechados industrialmente, como los tubérculos (pituca y arracacha), los cuales pueden ser transformados en harinas con la finalidad de aprovechar su valor nutricional e incentivar el ...
Silva Fernández, Cecilia Filomena, Huamán Silva, Carlos Antonio   +1 more
core  

El hierro en las harinas tipificadas de trigo argentino, su evaluación y relación con las cenizas [PDF]

, 2023
Sumario: I Introducción. II Los metales en las harinas III Humedad y cenizas en las harinas su evaluación y tenor IV Métodos y procedimientos de evaluación del hierro: su crítica V Determinación del hierro en las harinas por el método ...
Fal, Juan Celestino
core   +1 more source