The performance of maize bread with spongy texture is still a technological challenge due to
the absence of a natural network required for holding the carbon dioxide released during the …

Celiac disease is an antibody-mediated enteropathy that presents permanent intolerance to
ingested gluten. Currently, only one kind of treatment is available: the complete dietary …

Traditional packaging concepts are reaching their limits in enhancing food safety, quality
and shelf life. Active, antimicrobial sachets containing different concentrations of oregano …

Despite recent scientific advances and the growth of the gluten-free market, important issues
such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) …

Nos últimos anos vem ocorrendo a valorização dos recursos e produtos naturais. Cresce
em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos …

This work aims to characterise chemical and phytochemical mutamba (Guazuma ulmifolia
LAM.) flour and evaluate its addition in whole wheat bread. The phytochemical analysis …

Pan bread samples available in the Brazilian market were evaluated for their
physicochemical and sensory characteristics. Twelve pan breads, seven white and five …

A proposta deste trabalho foi investigar o efeito da concentração de açúcar e de lipídio na
qualidade tecnológica de biscoitos tipo cookie. Para estudar o efeito das variáveis …

A linhaça (Linum usitatissimum L.) é uma semente que possui compostos fisiologicamente
ativos, sendo fonte de fibras, ômega-3 e lignanas. Seu consumo vem sendo associado à …

The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify
the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and …