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Farinhas de trigo e soja pré-cozidas por extrusão para massas de pizza
| Content Provider | Semantic Scholar |
|---|---|
| Author | Rosa, Aline Gomes |
| Copyright Year | 2005 |
| Abstract | Mixture of wheat with soybean represents an important calorie-protein source with good protein quality. The objective of this work was to evaluate pasting properties and water absorption of pre-cooked wheat- soybean (90:10) flours, which were extruded in different moistures (23%, 26% and 29%) and barrel temperatures (60oC, 70oC, 80oC and 90oC), for pizza dough ready for use with desirable sensory characteristics. The experiment used a Brabender single screw extruder with constant feeding rates of 3.6 kg h -1 , constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Pasting properties of pre-cooked mixed flours and barrel temperature increased simultaneously, presenting higher values at 26% moisture. Also water absorption increased together with moisture and barrel temperature. Pizza with the extruded mixed flour, prepared at 23% moisture and 80°C barrel temperature, presented the best sensory characteristics. |
| Starting Page | 389 |
| Ending Page | 395 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.1590/S0100-204X2005000400011 |
| Volume Number | 40 |
| Alternate Webpage(s) | https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/30629/1/40n04a11.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
