14.06.2013 Views

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

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

222 <strong>Trigo</strong>: <strong>características</strong> e <strong>utilização</strong> <strong>na</strong> <strong>panificação</strong> Scheuer et al.<<strong>br</strong> />

the functio<strong>na</strong>l properties of wheat gluten and<<strong>br</strong> />

dough. Biopolymer Science: Food and Non<<strong>br</strong> />

Food Applications. p.13-18, 1998.<<strong>br</strong> />

Sliwinski, E. L.; Kolster, P.; Prins, A.; Vliet, T.<<strong>br</strong> />

van. On the relationship between gluten<<strong>br</strong> />

protein composition of wheat flours and<<strong>br</strong> />

large-deformation properties of their doughs.<<strong>br</strong> />

Jour<strong>na</strong>l of Cereal Science. v.39, p.247-264,<<strong>br</strong> />

2004.<<strong>br</strong> />

Song, Y.; Zheng, Q. Dy<strong>na</strong>mic rheological<<strong>br</strong> />

properties of wheat flour dough and proteins.<<strong>br</strong> />

Food Science & Technology. v.18, p.132-<<strong>br</strong> />

138, 2007.<<strong>br</strong> />

Stasio, M. D.; Vacca, P.; Piciocchi, N.;<<strong>br</strong> />

Meccariello, C.; Volpe, M. G. Particle size<<strong>br</strong> />

distribution and starch damage in some soft<<strong>br</strong> />

wheat cultivars. Inter<strong>na</strong>tio<strong>na</strong>l Jour<strong>na</strong>l of<<strong>br</strong> />

Food Science and Technology. v.42, p.246-<<strong>br</strong> />

250, 2007.<<strong>br</strong> />

Stojceska, V.; Butlesr, F.; Gallagher, E.; Keehan,<<strong>br</strong> />

D. A comparison rheological measurements<<strong>br</strong> />

of wheat dough to predict baking behaviour.<<strong>br</strong> />

Jour<strong>na</strong>l of the Food Engineering. v.83,<<strong>br</strong> />

p.475-482, 2007.<<strong>br</strong> />

Troccoli, A.; Borreli, G. M.; Vita, P. D.; Fares,<<strong>br</strong> />

C.; Di Fonzo, N. Durum Wheat Quality: A<<strong>br</strong> />

Multidiscli<strong>na</strong>ry Concept. Jour<strong>na</strong>l of Food<<strong>br</strong> />

Science. v.32, p.99-113, 2000.<<strong>br</strong> />

Van Der Borght, A.; Goesaert, H.; Veraverbeke,<<strong>br</strong> />

W. S.; Delcour, J. A. Fractio<strong>na</strong>tion of wheat<<strong>br</strong> />

and wheat flour into starch and gluten:<<strong>br</strong> />

overview of the main processes and the<<strong>br</strong> />

factors involved. Jour<strong>na</strong>l of Cereal Science.<<strong>br</strong> />

v.41, p.221-237, 2005.<<strong>br</strong> />

Wang, J.; Zhao, M.; Zhao, Q. Correlation of<<strong>br</strong> />

glutenin macropolymer with viscoelastic<<strong>br</strong> />

properties during dought mixing. Jour<strong>na</strong>l of<<strong>br</strong> />

Cereal Science. v.45, p.128-133, 2007.<<strong>br</strong> />

Yu, L.; Zhou, K. Antioxidant properties of <strong>br</strong>an<<strong>br</strong> />

extracts from ‗Platte‘ wheat grown at<<strong>br</strong> />

different locations. Food Chemistry. v.90,<<strong>br</strong> />

n.1-2, p.311-316, 2004.<<strong>br</strong> />

Zhu, J.; Khan, K. Quantitative variation of<<strong>br</strong> />

HMW glutenin subunits from hard red spring<<strong>br</strong> />

wheats grown in different environments.<<strong>br</strong> />

Cereal Chemistry. v.79, p.783-786, 2002.<<strong>br</strong> />

Zounis, S.; Quail, K. J. Predicting Test Bakery<<strong>br</strong> />

Requirements from Laboratory Mixing Tests.<<strong>br</strong> />

Jour<strong>na</strong>l of Cereal Science. v.25, p.185-196,<<strong>br</strong> />

1997.<<strong>br</strong> />

Revista Brasileira de Produtos Agroindustriais, Campi<strong>na</strong> Grande, v.13, n.2, p.211-222, 2011

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!