2010
DOI: 10.1590/s0103-84782010001100017
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Abstract: RESUMO O pão de queijo é um produto genuinamente brasileiro, surgido em época indefinida nas fazendas de Minas

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Cited by 9 publications
(10 citation statements)
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References 6 publications
(10 reference statements)
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“…Para a porcentagem de expansão do volume da massa foi feito o cálculo pela fórmula: Coeficiente de expansão = (volume da massa -volume da massa crua)/volume da massa crua * 100, conforme metodologia citada por PEREIRA et al (2010).…”
Section: Resultsunclassified
“…Para a porcentagem de expansão do volume da massa foi feito o cálculo pela fórmula: Coeficiente de expansão = (volume da massa -volume da massa crua)/volume da massa crua * 100, conforme metodologia citada por PEREIRA et al (2010).…”
Section: Resultsunclassified
“…For bakery foods, consumers associated chroma, less intensity, or pale color with great purity and better hygienic conditions during the process. Pereira et al (2010) found L*, a*, b*, chroma, and hue values to be approximately 77. 83, 2.24, 26.81, 34.83, and 50.32°, respectively, in CB with cassava starch.…”
Section: Physical Characteristicsmentioning
confidence: 91%
“…The bread volume was measured using the displacement of millet seeds method and weighed using a precision balance, accurate up to two decimal points. The specific volume was calculated using the volume/weight ratio (Machado;Pereira, 2010). The color parameters were measured using a colorimeter (CR-10, Konica Minolta, Ramsey, EUA) in the CIELab scale, from which the chroma (C*) and hue angle (H°) were calculated.…”
Section: Physical Analysesmentioning
confidence: 99%
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“…Formulations variety of this product is given mainly to its commercial expansion, going by adaptations in each place which it is found. Therefore, "the true cheese bread from Minas Gerais" has several different formulations, having no identity, quality and product manufacturing standards (Pereira et al, 2010). Thus, it is possible to increase new ingredients or raw materials for the use of subproducts generated during food processing, it becomes a viable alternative, bringing economic alternatives as well as an improved nutritional quality of the product developed.…”
Section: Introductionmentioning
confidence: 99%