Bressi, Giulia Benedetta(Universitat Politècnica de València, 2017-10-19)
[EN] This work aims to characterize the solid raw materials used and evaluate the
effect of the incorporation of tigernut flour -TNF- (rich in insoluble fiber,
minerals and lipids with an healthy fatty acids profile), ...
Juliá Medina, Marta(Universitat Politècnica de València, 2016-09-09)
[ES] En el presente proyecto se ha realizado un llevado a cabo la optimización del proceso de fabricación de panes elaborados a partir de harina de trigo y la sustitución parcial de esta por harina de chufa. El objetivo ...
Hernández Beltrán, Alba(Universitat Politècnica de València, 2015-09-04)
[EN] This work is focused on the assessment of the rheological and mechanical properties of fresh pasta and cooked product as affected by the partial substitution of durum wheat semolina flour by tigernut flour (10, 20, ...
Raga Soriano, Ana(Universitat Politècnica de València, 2015-10-05)
[EN] This work is focused on the analysis of the physicochemical characteristics and sensory acceptance of cookies prepared by replacing wheat flour (25, 50, 75 and 100%) and sugar (100%) by, respectively, tigernut flour ...
Martín-Esparza, M.; Bressi, Giulia Benedetta; Raga, A.; Albors, A.(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a ...