Avaliação De Duas Metodologias De Expansão Ao Forno Do Polvilho Azedo

Maeda, Kelly C.; Cereda, Marney Pascoli

doi:10.1590/s0101-20612001000200003

Cited by 22 publications

(23 citation statements)

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“…The panelists were given enough water to rinse their mouths between each sample. A five-point hedonic scale (Larmond, 1977) was used for the evaluation and the resulting data were analyzed using analysis of variance (ANOVA) to establish significant differences among the samples. Differences among means were separated using Duncan's multiple range tests.…”

Section: Sensory Evaluation Of Different Bread Productmentioning

confidence: 99%

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

Nwosu¹,

Elochukwu²,

Onwurah³

2014

Afr. J. Food Sci.

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wheat flour bread (sample WHF) served as control. The bread loaves were produced using the straightdough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 -6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p<0.05) was observed in texture and flavour respectively. It was concluded that a substitution of 10% African oil bean flour gave the bread with the best overall quality.

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Section: Sensory Evaluation Of Different Bread Productmentioning

confidence: 99%

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

Nwosu¹,

Elochukwu²,

Onwurah³

2014

Afr. J. Food Sci.

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“…The determination of baking expansion capacity followed the procedures proposed by the CERAT -Tropical Root Centre [17]. Biscuits were formulated with 50 g of sample with 40 mL boiling water for the production of dough.…”

Section: Baking Expansion Capacitymentioning

confidence: 99%

Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery

et al. 2009

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Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch with the specific property of expansion in bakery products without the use of any chemical or biological leavening agents. In this work, the cumulative knowledge about sour cassava starch is presented in relation to its physicochemical characteristics, with the purpose of establishing a relation between the application properties and some structural and chemical characteristics in order to design a model of the modified structure of starch and the most important technical variables. Such approach will help to provide some quality standards for future adequate valorization of sour cassava starch, especially with respect to potential use in gluten-free products. This work showed that a good sour cassava starch is significantly different from low expansion cassava starches with respect to pH, acid factor, swelling power, specific volume, and polymerization degree (intrinsic viscosity). These variables could be related to the maximization of sour cassava starch expansion for a future predictive decision analysis about a high quality sour cassava starch to the baking use.

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“…Masses with high specific gravity or low specific volume present a disagreeable appearance to the consumer, associated with high moisture content, failure in cooking and cooking, poor aeration, difficult chewing, improper taste and low conservation. Cereda & Maeda (2001), after evaluation of two expanding methods of sour starch in the oven, proposed a classification, at national level, expansion indexes of sour starch in the oven. Type A would be sour starch with extra quality in expansion index, valued at more than 16mL/g; type B with an average quality, with expansion index in the oven among 12 mL/g and 16mL/g and type C, the sour starch with expansion index in the oven lower to 12 mL/g.…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical characteristics of cheese bread, using fermented broken rice

et al. 2017

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Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn't present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive.

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Avaliação De Duas Metodologias De Expansão Ao Forno Do Polvilho Azedo

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Cited by 22 publications

References 0 publications

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery

Physical and chemical characteristics of cheese bread, using fermented broken rice

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