Détail de la notice
Titre du Document
HARINA DE BAGAZO DE CEBADA Y SU INCORPORACION EN BIZCOCHOS
Auteur(s)
PEREIRA DOS SANTOS Adriana ; RAMIREZ ASCHERI José Luis ; RAMOREZ ASCHERI Diego Palmiro
Résumé
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.
Editeur
Eypasa
Identifiant
ISSN : 0300-5755 CODEN : ALMNEC
Source
Alimentaria A. 2008, n° 393, pp. 95-101 [7 pages]
Langue
Espagnol
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