Matches in SemOpenAlex for { <https://semopenalex.org/work/W1737994076> ?p ?o ?g. }
Showing items 1 to 49 of
49
with 100 items per page.
- W1737994076 endingPage "372" @default.
- W1737994076 startingPage "366" @default.
- W1737994076 abstract "In this work the aim was to enrich pan bread with powdered whey, providing to the final product higher concentration of protein and minerals, especially calcium and phosphorus, beyond to encourage the consumption of products derived from whey, waste of dairy industry usually destinated for animal feed or disposal. This ingredient was added in concentrations of 5, 7.5 and 10%, under two different forms: 1. mixed directly to the flour, 2. dissolved in water and heat treated. Still, the conventional pan bread was elaborated, for comparison. The breads were evaluated for preference and acceptance, and for pH, acidity, specific volume and moisture analyses. The proteins, lipids, ash, chlorides, calcium and phosphorus analyses were determined only in the pan breads selected in the sensorial tests. All pan breads were accepted, with mean scores above 5.0 ( “indifferent”), however, those containing 10% of heat treated powdered whey and 7.5% of this non heat treated ingredient were selected because they were so well accepted as the conventional pan bread, with mean scores above 7.0 ( “like regular”). The use of 10% of powdered whey promoted increments in proteins, calcium and phosphorus concentrations (30.7%, 185% and 38.5% respectively), contributing to the daily intake of these nutrients reaches the recommended levels." @default.
- W1737994076 created "2016-06-24" @default.
- W1737994076 creator A5023094089 @default.
- W1737994076 creator A5025635492 @default.
- W1737994076 creator A5031004718 @default.
- W1737994076 creator A5049974084 @default.
- W1737994076 creator A5062552008 @default.
- W1737994076 creator A5078529461 @default.
- W1737994076 date "2009-01-01" @default.
- W1737994076 modified "2023-09-28" @default.
- W1737994076 title "Avaliação físico-química e sensorial de pães de forma enriquecidos com soro de leite em pó" @default.
- W1737994076 hasPublicationYear "2009" @default.
- W1737994076 type Work @default.
- W1737994076 sameAs 1737994076 @default.
- W1737994076 citedByCount "4" @default.
- W1737994076 crossrefType "journal-article" @default.
- W1737994076 hasAuthorship W1737994076A5023094089 @default.
- W1737994076 hasAuthorship W1737994076A5025635492 @default.
- W1737994076 hasAuthorship W1737994076A5031004718 @default.
- W1737994076 hasAuthorship W1737994076A5049974084 @default.
- W1737994076 hasAuthorship W1737994076A5062552008 @default.
- W1737994076 hasAuthorship W1737994076A5078529461 @default.
- W1737994076 hasConcept C142796444 @default.
- W1737994076 hasConcept C176864760 @default.
- W1737994076 hasConcept C178790620 @default.
- W1737994076 hasConcept C185592680 @default.
- W1737994076 hasConcept C2780589914 @default.
- W1737994076 hasConcept C31903555 @default.
- W1737994076 hasConcept C510538283 @default.
- W1737994076 hasConcept C519063684 @default.
- W1737994076 hasConceptScore W1737994076C142796444 @default.
- W1737994076 hasConceptScore W1737994076C176864760 @default.
- W1737994076 hasConceptScore W1737994076C178790620 @default.
- W1737994076 hasConceptScore W1737994076C185592680 @default.
- W1737994076 hasConceptScore W1737994076C2780589914 @default.
- W1737994076 hasConceptScore W1737994076C31903555 @default.
- W1737994076 hasConceptScore W1737994076C510538283 @default.
- W1737994076 hasConceptScore W1737994076C519063684 @default.
- W1737994076 hasIssue "3" @default.
- W1737994076 hasLocation W17379940761 @default.
- W1737994076 hasOpenAccess W1737994076 @default.
- W1737994076 hasPrimaryLocation W17379940761 @default.
- W1737994076 hasVolume "68" @default.
- W1737994076 isParatext "false" @default.
- W1737994076 isRetracted "false" @default.
- W1737994076 magId "1737994076" @default.
- W1737994076 workType "article" @default.