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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ALVIS, Armando; PEREZ, Luis J  e  ARRAZOLA, Guillermo S. Study of Viscoelastic and Physical Properties of Breads Made with mixed Wheat and Brown Rice Flours . Inf. tecnol. [online]. 2011, vol.22, n.4, pp.107-116. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642011000400012.

New formulas for breads, using different proportions of commercial wheat flour of the brand "Tres Castillos" (50 a 90%) and brown rice flour trade mark of the brand "Diana" (10 a 40%), and fat from 0 to 6 %, have been formulated. Physical and viscoelastic properties are determined using simple techniques for measuring physical parameters and texture profile analysis and stress relaxation test for viscoelastic properties. From the results it was found that the specific volume is the most representative physical parameter for breads. The texture properties were highly significant at p <0.05 and for hardness ranged from 4.0 to 10.7 N and elasticity from 9 to 12 mm . The fitting to the Peleg model corroborated the viscoelastic nature of the breads. It was concluded that formulas for combining bread wheat flour with rice flour having acceptable physical and viscoelastic properties and of good quality can be obtained.

Palavras-chave : bread; brown rice; hardness; elasticity; specific volume.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

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