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Biscoito com alto teor de fibras

Biscoito com alto teor de fibras

Adesh Balwant Nirgude / Kamlesh Prasad

129,98 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786206823537
129,98 €
IVA incluido
Disponible

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Sobre IBD

A maltagem é um processo biotecnológico que melhora a composição nutricional dos cereais. A atividade enzimática endógena dos grãos é iniciada durante a maltagem dos grãos, que desencadeia a hidrólise dos nutrientes neles contidos, tornando-os fáceis de digerir após o consumo. O farelo de trigo, obtido como subproduto das indústrias de moagem de trigo, era eliminado ou utilizado como alimento para o gado. É uma fonte bem conhecida de fibras alimentares, vitaminas, minerais, bem como de compostos com propriedades antioxidantes, como compostos fenólicos, alquil-resorcinol, flavonóides, etc. As propriedades físicas e as propriedades de fricção das farinhas de trigo foram examinadas após a maltagem do trigo. O conteúdo fenólico total da farinha de trigo maltada foi melhorado com a maltagem. Foram desenvolvidos e caracterizados biscoitos a partir da utilização de farinha de trigo maltada e enriquecida com farelo de trigo.

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