Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns - Couverture souple

Louren�o, Ana L�cia ; Bezerra, Marcos Alexandre

9786202602037: Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns

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ISBN 10 : 6202602031 ISBN 13 : 9786202602037

Editeur : Our Knowledge Publishing, 2020

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The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.

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�diteur: Our Knowledge Publishing
Date d'�dition: 2020
Langue: anglais
ISBN 10: 6202602031
ISBN 13: 9786202602037
Reliure: Broch�
Nombre de pages: 56
Coordonn�es du fabricant: non disponible
Personne responsable: non disponible

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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns

Louren�o, Ana L�cia; Bezerra, Marcos Alexandre

Edit� par Our Knowledge Publishing, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns

Louren�o, Ana L�cia; Bezerra, Marcos Alexandre

Edit� par Our Knowledge Publishing, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns

Louren�o, Ana L�cia; Bezerra, Marcos Alexandre

Edit� par Our Knowledge Publishing, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

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Sweet bread produced with different concentrations of soybean meal

Ana L�cia Louren�o

Edit� par Our Knowledge Publishing Jun 2020, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun. 56 pp. Englisch. N� de r�f. du vendeur 9786202602037

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Louren�o, A: Sweet bread produced with different concentrati

Louren�o, Ana L�cia|Bezerra, Marcos Alexandre

Edit� par Our Knowledge Publishing, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

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Sweet bread produced with different concentrations of soybean meal

Ana L�cia Louren�o

Edit� par Our Knowledge Publishing Jun 2020, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 56 pp. Englisch. N� de r�f. du vendeur 9786202602037

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Sweet bread produced with different concentrations of soybean meal : The production of gluten-free buns

Ana L�cia Louren�o

Edit� par Our Knowledge Publishing, 2020

ISBN 10 : 6202602031 ISBN 13 : 9786202602037

Neuf Taschenbuch

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Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun. N� de r�f. du vendeur 9786202602037

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