Repositori institucional URV
Español Català English
Belongs to TFG:SerieGeneralBBMO collection

TITLE:

Qualitative analysis of flour from different sections of the milling process for the development of specific purposes flour: pannetone and cookies - TFG:6564
Handle:

https://hdl.handle.net/20.500.11797/TFG6564

Student:Boix Riasol, Núria
Language:en
Title in original language:Qualitative analysis of flour from different sections of the milling process for the development of specific purposes flour: pannetone and cookies
Keywords:Flour, gluten, extensibility
Subject:Bioquímica
Abstract:This study supports that diverse flour physicochemical properties can be obtained from different systems of the milling process, which grind gradually the endosperm into a high number of milling streams flour with different composition and specific characteristics. The study involved assessing the flour characteristics through various methods (NIR, Alveograph, Damaged starch measurement, Gluten Index Test…) and specific sample was selected to make panettone due to the great force, extensibility and gluten quality measured; and a second specific flour sample was chosen to make cookies because of the large extensibility proven and low gluten content.
Project director:Terra Barbadora, Ximena
Department:Bioquímica i Biotecnologia
Education area(s):Bioquímica i Biologia Molecular
Entity:Universitat Rovira i Virgili (URV)
Creation date in repository:2023-12-14
Work's public defense date:2023-06-22
Academic year:2022-2023
Confidenciality:Si
Subject areas:Biochemistry and biotechnology
Access rights:info:eu-repo/semantics/openAccess
Search you record at:

Available files
FileDescriptionFormat
MemòriaMemoryapplication/pdf


Information

© 2011 Universitat Rovira i Virgili