Affiliation:
1. Universidade Federal de Lavras, Brasil
2. UFLA, Brasil
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.
Subject
General Veterinary,Agronomy and Crop Science,Animal Science and Zoology
Reference19 articles.
1. Amidos modificados e estabilizantes na qualidade do pão de queijo ede massa congelada durante o armazenamento;ANDRADE L.P.,2012
2. Official methods of analysis of the Association of Official Analytical Chemists,2000
3. Caracterização de amidos de mandioca nativos e modificados e utilização em produtos de panificação;APLEVICZ K.S.;Ciência e Tecnologia de Alimentos,2007
4. Modern multidimensional scaling;BORG I.,2005
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献