Please use this identifier to cite or link to this item:
http://repositorio.ufla.br/jspui/handle/1/38109| Title: | Modified starches or stabilizers in preparation of cheese bread |
| Other Titles: | Amidos modificados ou estabilizantes na elaboração de pão de queijo |
| Keywords: | Modified starch Cheese bread Physicochemical analyzes Amido modificado Pão de queijo Análises físico-químicas |
| Issue Date: | Sep-2014 |
| Publisher: | Universidade Federal de Santa Maria |
| Citation: | ANJOS, L. D. dos et al. Modified starches or stabilizers in preparation of cheese bread. Ciência Rural, Santa Maria, v. 44, n. 9, p. 1686-1691, Sept 2014. |
| Abstract: | Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/38109 |
| Appears in Collections: | DCA - Artigos publicados em periódicos DEX - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Modified starches or stabilizers in preparation of cheese bread.pdf | 263,65 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License
