2011
DOI: 10.4260/bjft2011140200018
| View full text |Cite
|
Sign up to set email alerts
|

Abstract: ResumoO trabalho foi desenvolvido com o propósito de elaborar formulações de macarrões a partir da inclusão de farinha integral de centeio, observando o valor nutricional agregado, as propriedades tecnológicas e a aceitabilidade do consumidor. Foram elaboradas cinco formulações: padrão e substituição de 10, 25, 50 e 75% da farinha de trigo pela farinha integral de centeio. O incremento de centeio elevou os teores de minerais, proteínas, lipídios e fibras alimentares, principalmente de fibra alimentar solúvel. … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

0
4
0

Year Published

2014
2014
2019
2019

Publication Types

Select...
6

Relationship

0
6

Authors

Journals

citations
Cited by 6 publications
(4 citation statements)
references
References 4 publications
0
4
0
Order By: Relevance
“…Kaminski et al, (2011) performed a sensory analysis of noodles with 25 and 75% of integral rye flour replacing wheat flour, and they observed a lower acceptance by tasters in terms of color, aroma, flavor, and texture characteristics in noodles with 75% of integral rye flour.…”
Section: Resultsmentioning
confidence: 99%
“…Kaminski et al, (2011) performed a sensory analysis of noodles with 25 and 75% of integral rye flour replacing wheat flour, and they observed a lower acceptance by tasters in terms of color, aroma, flavor, and texture characteristics in noodles with 75% of integral rye flour.…”
Section: Resultsmentioning
confidence: 99%
“…The flours with the lowest protein content are sold as flour for household use and this is the specific characteristic that differentiates wheat from rye flours. Wheat flour presents gluten-forming proteins with capacity for mass-building, on the other hand, rye flours have less gluten-forming proteins and the high soluble fibre content impairs the formation of this protein network (Kaminski et al, 2011).…”
Section: Macronutrients and Energetic Valuementioning
confidence: 99%
“…This initiative could result in a stimulus for a resumption of the crop. Aside from baking, the feasibility of rye flour for noodle production was demonstrated by Kaminski et al (2011), both in terms of technological and sensory characteristics, as well as in the functionality of nutrient aggregates.…”
Section: Introductionmentioning
confidence: 99%