2004
DOI: 10.1590/s0100-204x2004000500013
| View full text |Cite
|
Sign up to set email alerts
|

Abstract: Resumo -O objetivo deste trabalho foi avaliar os efeitos da temperatura de barril (TB) do extrusor e o nível de umidade da mistura de trigo e soja na qualidade de cozimento de massas pré-cozidas por extrusão. Usou-se extrusor Brabender de rosca única com velocidade de alimentação constante de 3,6 kg/h, velocidade da rotação de parafuso de 90 rpm e uma matriz de lâmina com 1 mm de espessura. Os resultados mostraram que, com as crescentes proporções de soja (10% a 40%), houve aumento das perdas de sólidos solúve… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2

Citation Types

0
2
0
1

Year Published

2007
2007
2013
2013

Publication Types

Select...
6

Relationship

0
6

Authors

Journals

citations
Cited by 7 publications
(3 citation statements)
references
References 8 publications
0
2
0
1
Order By: Relevance
“…Some reasons for this increased demand and subsequent increased industrial production are the relatively low cost of the raw materials and the ease of preparation at home (OLIVEIRA et al, 2004). Therefore, the extrusion process has been recognized by the food industry as a very useful process enabling the manufacture of a wide array of food products when compared to other traditional processing systems.…”
Section: Introductionmentioning
confidence: 99%
“…Some reasons for this increased demand and subsequent increased industrial production are the relatively low cost of the raw materials and the ease of preparation at home (OLIVEIRA et al, 2004). Therefore, the extrusion process has been recognized by the food industry as a very useful process enabling the manufacture of a wide array of food products when compared to other traditional processing systems.…”
Section: Introductionmentioning
confidence: 99%
“…The consumption of precooked or instant food preparations is gradually increasing worldwide, likewise in Brazil. Some reasons for this growing demand and subsequent increased industrial production of these products include the relatively low cost of the raw materials and the ease of preparation at home (Oliveira et al ., ). In this context, the extrusion process is being emphasised and expanded in the food industry as highly useful, being capable of manufacturing a broad array of food products compared to other traditional processing systems.…”
Section: Introductionmentioning
confidence: 99%
“…De acordo com Oliveira et al (2004), o consumo de massas alimentícias vem se expandindo no Brasil. Incluindo os diferentes tipos de macarrões existentes no mercado, este produto geralmente está presente no cardápio de refeições familiares, de restaurantes, instituições e também no cardápio de creches e escolas.…”
unclassified