Development beer technology with amaranth flour
نویسندگان
چکیده
منابع مشابه
Microbial community development of biofilm in Amaranth decolourization technology analysed by FISH
The aim of this study was to elucidate the role, the space distribution and the relationships of the bacteria from the genus Pseudomonas in a biofilm community during semi-continuous Amaranth decolourization process in model sand biofilters. The examined parameters of the process were as follows: technological parameters; key enzyme activities (azoreductase, succinate dehydrogenase, catechol-1,...
متن کاملEffect of ball milling energy on rheological and thermal properties of amaranth flour.
Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a r...
متن کاملOptimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, g...
متن کاملEffects of Drying Temperature and Relative Humidity on the Mechanical Properties of Amaranth Flour Films Plasticized with Glycerol
Biofilms are made of biopolymers. In the casting technique, biofilms are obtained by the drying of a polymer suspension in the final stage of processing. The aim of the present paper was to analyze the effect of this drying process on the mechanical properties of films produced with amaranth flour. Variables considered include glycerol content (30, 35 and 40%, g/g dry flour) and air-drying cond...
متن کاملDevelopment and Characterization of Wheat Bread with Lupin Flour
The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...
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ژورنال
عنوان ژورنال: Proceedings of the Voronezh State University of Engineering Technologies
سال: 2016
ISSN: 2310-1202,2226-910X
DOI: 10.20914/2310-1202-2016-1-110-115