Influência do tipo de farinha de trigo na elaboração de bolo tipo inglês

Gutkoski, Luiz Carlos; Durigon, Angelise; Mazzutti, Simone; Cezare, Karize de; Colla, Luciane Maria

doi:10.4260/bjft2011140400033

Cited by 11 publications

(16 citation statements)

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“…According to Gutkoski et al (2011a), the L* of the flour is dependent on genotype and on the degree of extraction of the flour, which was confirmed in the experiment, since the quality standards were better in Cruzália-SP.…”

Section: Resultssupporting

confidence: 53%

“…Means of color parameters, L* (luminosity), a* and b* (coordinates), of the flour of 23 wheat genotypes evaluated in two environments the mill was not industrial; however, this lower L* does not affect the rheological properties of the flour. Most of the genotypes in Nova Fátima-PR showed L* values above 87, which are preferred by the consumers for the manufacturing of breads (Gutkoski et al, 2011a). In Cruzália, the values were lower, but the genotypes showed L* close to the minimum of 87 (Table 5).…”

Section: Resultsmentioning

confidence: 95%

“…When the flour is destined to the manufacturing of cakes, its viscoelastic properties are different and must have stability and low gluten strength (Gutkoski et al, 2011a). Considering these aspects, the genotypes L5, L13 and L15 have characteristics of FS and SDS favorable to this purpose (Table 4).…”

Section: Resultsmentioning

confidence: 99%

“…This inconvenience was due to the low luminosity (L*). The utilized mill did not allow the separation of the endosperm of the husk or the germ, a practice performed in industrial mills (Gutkoski et al, 2011a). L* is significantly compromised by foreign particles including wheat husk bran (Coultate, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Flour quality is evaluated through a series of characteristics, such as thousand-grain weight, hectoliter weight, protein content, mixography, sedimentation with sodium dodecyl sulfate (SDS) and color. The evaluation of these characteristics is low-cost and provides estimates of the industrial quality of wheat flours (Gutkoski et al, 2011a).…”

Section: Introductionmentioning

confidence: 99%

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Productive performance and industrial quality of wheat genotypes grown in two environments

Possatto

Faria

Mendes

et al. 2016

Rev. bras. eng. agríc. ambient.

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Wheat flour can be allocated for manufacturing various products, but each purpose requires specificities defined by the industrial quality. The objective of this study was to evaluate the performance of experimental lines and commercial cultivars of wheat, in South and Southeast of Brazil and to identify genotypes with favorable characteristics of industrial quality. Twenty lines in the stage of cultivation and use and three commercial cultivars were evaluated for grain yield components (hectoliter weight and thousand-grain weight) and features related to the industrial quality of the flour (protein, flour stability, sedimentation with sodium dodecyl sulfate and color). The genotypes CRX/CD104//ALC, LAJ96010/JSP//ALC and CRX/ALC//ALC showed favorable characteristics for biscuit production, while the genotypes ORL97061/ORL00241//CD104, SUZ6/WEAVER//TUI/3/SUP/4/CD104, ORL99396/ORL97061//SUP, CRX/CD104//ALC, ORL98231/IOR00131//ÔNIX, ORL94346/ALC//AVT/3/ÔNIX, CEP0033/ÔNIX/3/ÔNIX*2//TC14/2*SPEAR, Campo Real/VAN//ÔNIX, ORL97061/CD 104 and PMP/ORL98231//CRX have aptitude for baking. The evaluations were efficient for the classification and selection of genotypes in the wheat breeding program.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Productive performance and industrial quality of wheat genotypes grown in two environments

Possatto

Faria

Mendes

et al. 2016

Rev. bras. eng. agríc. ambient.

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Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes

et al. 2017

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Baru is a native specie from the Brazilian "cerrado" with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered "", with the reduction of more than 30% margarine and a significant reduction of fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores.

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Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Bender

Speroni

Salvador

et al. 2016

Journal of Culinary Science & Technology

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The present study evaluated the incorporation of 5, 7.5, and 10% of Riesling skin flour (RSF) and Tannat skin flour (TSF) as wheat flour replacement in muffins. The flour was evaluated for gluten content and Alveograph parameters. The finished products were evaluated for chemical composition and technological properties, and a sensory analysis was performed. All samples presented higher dietary fiber content than wheat flour, and this was mainly in the form of soluble dietary fiber. The inclusion of grape skin flour decreased the lightness of the flour and increased the lightness values (L*) of the muffin crumbs and crusts. The hardness of the muffins that incorporated RSF and TSF muffins increased as the percentage of the skin flour increased. There was a decrease in the cohesiveness value as the skin flour percentage increased. Consumers did not perceive the levels of substitution. The results of the sensory analysis indicated that grape skin can be added to the ingredients of muffins without changing the color, taste, flavor, texture, and overall acceptability of the final product.

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Influência do tipo de farinha de trigo na elaboração de bolo tipo inglês

Cited by 11 publications

References 0 publications

Productive performance and industrial quality of wheat genotypes grown in two environments

Productive performance and industrial quality of wheat genotypes grown in two environments

Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes

Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

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