Trigo: características e utilização na panificação - Deag.ufcg.edu.br
Trigo: características e utilização na panificação - Deag.ufcg.edu.br
Trigo: características e utilização na panificação - Deag.ufcg.edu.br
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
220 <strong>Trigo</strong>: <strong>características</strong> e <strong>utilização</strong> <strong>na</strong> <strong>panificação</strong> Scheuer et al.<<strong>br</strong> />
Atwell, W. A. Wheat Flour. Eagen Press<<strong>br</strong> />
Handbook Series. American Association of<<strong>br</strong> />
Cereal Chemists. St. Paul, 2001.<<strong>br</strong> />
Bechtel, D. B.; Pomeranz, Y.; De Francisco, A.<<strong>br</strong> />
Breadmaking studie by light and transmission<<strong>br</strong> />
electron microscopy. Cereal Chemistry.<<strong>br</strong> />
v.55, n.3, p.392-401, 1977.<<strong>br</strong> />
Belton, P. S. New approaches to study the<<strong>br</strong> />
molecular basis of the mechanical properties<<strong>br</strong> />
of gluten. Jour<strong>na</strong>l of Cereal Science. v.41,<<strong>br</strong> />
p.203-211, 2005.<<strong>br</strong> />
Bogracheva, T. Y.; Wang, Y. L.; Wang, T. L.;<<strong>br</strong> />
Hedley, C. L. Structural studies of starches<<strong>br</strong> />
with different water contents. Biopolymers.<<strong>br</strong> />
v.64, n. 5, p.268-281, 2002.<<strong>br</strong> />
Brabender. Food Division. Quality Control.<<strong>br</strong> />
Milling/Baking. 21 Nov. 2008.<<strong>br</strong> />
Branlard, G.; Dardevet, M.; Saccomano, R.;<<strong>br</strong> />
Laoutte, F.; Gourdon, J. Genetic diversity of<<strong>br</strong> />
wheat storage proteins and <strong>br</strong>ead what<<strong>br</strong> />
quality. Euphytica. v.119, p.59-67, 2001.<<strong>br</strong> />
Brasil. Ministério da Agricultura, Pecuária e<<strong>br</strong> />
Abastecimento. Instrução Normativa n°7 de<<strong>br</strong> />
15 de agosto de 2001. Regulamento Técnico<<strong>br</strong> />
de Identidade e de Qualidade do <strong>Trigo</strong>.<<strong>br</strong> />
Diário Oficial da República Federativa do<<strong>br</strong> />
Brasil. Brasília, 2001. 33 p.<<strong>br</strong> />
BRASIL. Ministério da Agricultura, Pecuária e<<strong>br</strong> />
Abastecimento. Instrução Normativa n°8 de<<strong>br</strong> />
02 de junho de 2005. Regulamento Técnico<<strong>br</strong> />
de Identidade e de Qualidade da Farinha<<strong>br</strong> />
de <strong>Trigo</strong>. Diário Oficial da República<<strong>br</strong> />
Federativa do Brasil. Brasília, 2005.<<strong>br</strong> />
Carcea, M.; Salvarorelli, S.; Turfani, V.;<<strong>br</strong> />
Mellara, F. Influence of growing conditions<<strong>br</strong> />
on the technological performance of <strong>br</strong>ead<<strong>br</strong> />
wheat (Triticum aestivum L.). Inter<strong>na</strong>tio<strong>na</strong>l<<strong>br</strong> />
Jour<strong>na</strong>l of Food Sciences and Technology.<<strong>br</strong> />
v.41, n.2, p.102-107, 2006.<<strong>br</strong> />
Cheftel, J.; Cheftel, H. Introducción a La<<strong>br</strong> />
bioquímica y tecnologia de los alimentos.<<strong>br</strong> />
Zaragoza: Acribia, 1992. v.1, 333p.<<strong>br</strong> />
Chiang, S.; Chen, C.; Chang, C. Effect of wheat<<strong>br</strong> />
flour protein compositions on the quality of<<strong>br</strong> />
deep-fried gluten balls. Cereal Chemistry.<<strong>br</strong> />
v.97, p.666-673, 2006.<<strong>br</strong> />
Copeland, L. Structural characterization of wheat<<strong>br</strong> />
starch granules differing in amylase content<<strong>br</strong> />
and functio<strong>na</strong>l characteristics. Carbohydrate<<strong>br</strong> />
Polymers. v.75, p.705-711, 2009.<<strong>br</strong> />
Dewettinck, K.; Van Bockstaele, F.; Kühne, B.;<<strong>br</strong> />
Van De Walle, D.; Courtens, T. M. Gellynck,<<strong>br</strong> />
X. Nutritio<strong>na</strong>l value of <strong>br</strong>ead: Influence of<<strong>br</strong> />
processing, food interaction and consumer<<strong>br</strong> />
perception - Review. Jour<strong>na</strong>l of Cereal<<strong>br</strong> />
Science. v.48, n.2, p.243-257, 2008.<<strong>br</strong> />
Do<strong>br</strong>aszczyk, B. J.; Morgenstern, M. P. Review<<strong>br</strong> />
– Rheology and the <strong>br</strong>eadmaking process.<<strong>br</strong> />
Jour<strong>na</strong>l of Cereal Science. v.38, p.229-245,<<strong>br</strong> />
2003.<<strong>br</strong> />
El-Khayat, G. H.; Samaan, J.; Manthey, F. A.;<<strong>br</strong> />
Fuller, M. P.; Bren<strong>na</strong>n, C. S. Durum wheat<<strong>br</strong> />
quality I: some physical and chemical<<strong>br</strong> />
characteristics of Syrian durum wheat<<strong>br</strong> />
genotypes. Inter<strong>na</strong>tio<strong>na</strong>l Jour<strong>na</strong>l of Food<<strong>br</strong> />
Science and Technology. v.41, supplement<<strong>br</strong> />
2, p.22-29, 2006.<<strong>br</strong> />
Em<strong>br</strong>apa. Empresa Brasileira de Pesquisa<<strong>br</strong> />
Agropecuária. Cultura de <strong>Trigo</strong>.<<strong>br</strong> />
10 Ago. 2008.<<strong>br</strong> />
Faroni, L. R. D.; Berbert, P. A.; Marti<strong>na</strong>zzo, A.<<strong>br</strong> />
P.; Coelho, E. M. Qualidade da farinha obtida<<strong>br</strong> />
de grãos de trigo fumigados com dióxido de<<strong>br</strong> />
carbono e fosfi<strong>na</strong>. Revista Brasileira de<<strong>br</strong> />
Engenharia Agrícola e Ambiental, v.6,<<strong>br</strong> />
p.354-357, 2002.<<strong>br</strong> />
Georget, D. M. R.; Underwood-Toscano, C.;<<strong>br</strong> />
Powers, S. J.; Shewry, P. R.; Goesaert, H.;<<strong>br</strong> />
Brijs, K.; Veraverbeke, W. S.; Courtin, C. M.;<<strong>br</strong> />
Ge<strong>br</strong>uers, K.; Delcour, J. A. Wheat flour<<strong>br</strong> />
constituents: how they impact <strong>br</strong>ead quality,<<strong>br</strong> />
and how to impact their functio<strong>na</strong>lity. Trends<<strong>br</strong> />
in Food Science & Technology. v.16, n.1,<<strong>br</strong> />
p.12-30, 2005.<<strong>br</strong> />
Gras, P. W.; Carpenter, H. C.; Anderssen, R. S.<<strong>br</strong> />
Modelling the developmental rheology of<<strong>br</strong> />
wheat flour dough using extension test.<<strong>br</strong> />
Jour<strong>na</strong>l of Cereal Science. v.31, n.1, p.1-<<strong>br</strong> />
13, 2000.<<strong>br</strong> />
Greffeuille, V.; Abecassis, J.; Barouh, H.;<<strong>br</strong> />
Villeneuve, P.; Mabille, F.; Bar Lhelgouac,<<strong>br</strong> />
C.; Lullien-Pellerin, V. A<strong>na</strong>lysis of the<<strong>br</strong> />
milling r<strong>edu</strong>ction of <strong>br</strong>ead wheat fari<strong>na</strong>:<<strong>br</strong> />
physical and biochemical characterization.<<strong>br</strong> />
Jour<strong>na</strong>l of Cereal Science. v.45, n.1, p.97-<<strong>br</strong> />
105, 2007.<<strong>br</strong> />
Revista Brasileira de Produtos Agroindustriais, Campi<strong>na</strong> Grande, v.13, n.2, p.211-222, 2011