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Titre du document / Document title

HARINA DE BAGAZO DE CEBADA Y SU INCORPORACION EN BIZCOCHOS

Auteur(s) / Author(s)

PEREIRA DOS SANTOS Adriana ; RAMIREZ ASCHERI José Luis ; RAMOREZ ASCHERI Diego Palmiro ;

Résumé / Abstract

The bagasse of barley, used in malt manufacturing, main raw material for beer industry, is rich in protein, have high totals fiber and good index nutrients digestibility. The industrial exploitation of this residue means an alternative for the increase of the value added for the beer industry and the inclusion of a new product (biscuits) with high fiber and protein content for market. In the present work was used dehydrated barley bagasse and produced flours with fractions of particle size of 0.840, 0.250, 0.177 and 0.150 mm. Was determine proximal composition and functional properties and elaborated a biscuits substituting from a formulation the wheat flour for 0, 10 and 15% of barley flour of minor size of particle 0.177 mm. The biscuits were evaluated the degree of global satisfaction using 30 panelists not trained. The flours had presented high protein and total fibers with prominence the flour of minors particle size of 0.177 mm. The capacities of oil and water retention had increased with the reduction of particle size and the sensory analysis showed that the biscuits with 15% substitution levels of bagasse had presented a good acceptance with the panelists, being classified as better even when compared with wheat flour biscuit. The barley bagasse flour shows to be an ingredient of excellent quality for fibers enrichment in bakery products.

Revue / Journal Title

Alimentaria    ISSN  0300-5755   CODEN ALMNEC 

Source / Source

2008, no393, pp. 95-101 [7 page(s) (article)]

Langue / Language

Espagnol

Editeur / Publisher

Eypasa, Madrid, ESPAGNE  (1964) (Revue)

Mots-clés d'auteur / Author Keywords

BARLEY BAGASSE

;

BY-PRODUCT

;

FIBERS

;

BISCUITS

;

Localisation / Location

INIST-CNRS, Cote INIST : 21624, 35400019758318.0110

Nº notice refdoc (ud4) : 20481177



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