L
Luiz Carlos Gutkoski
Researcher at Universidade Federal do Estado do Rio de Janeiro
Publications - 93
Citations - 842
Luiz Carlos Gutkoski is an academic researcher from Universidade Federal do Estado do Rio de Janeiro. The author has contributed to research in topics: Wheat flour & Gluten. The author has an hindex of 15, co-authored 91 publications receiving 624 citations. Previous affiliations of Luiz Carlos Gutkoski include Universidade de Passo Fundo.
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Understanding whole-wheat flour and its effect in breads: A review
TL;DR: The understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of Whole-Wheat breads are focused on.
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Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures.
Valmor Ziegler,Cristiano Dietrich Ferreira,Jorge Tiago Schwanz Goebel,Shanise Lisie Mello El Halal,Gabriela S. Santetti,Luiz Carlos Gutkoski,Elessandra da Rosa Zavareze,Moacir Cardoso Elias +7 more
TL;DR: Starch isolated from the rice grains stored for 6months at 40°C showed darker coloration, surface deformation of granules, and a significant reduction in the extraction yield, final viscosity, enthalpy, and crystallinity, independent of the grain pericarp coloration.
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Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.
Cindiele Karen Zen,Caroline Balensiefer Vicenzi Tiepo,Raíssa Vieira da Silva,Christian Oliveira Reinehr,Luiz Carlos Gutkoski,Tatiana Oro,Luciane Maria Colla +6 more
TL;DR: The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA.
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Avaliação de farinhas de trigos cultivados no Rio Grande do Sul na produção de biscoitos
TL;DR: In this paper, a farinhas of trigo were evaluated on a set of semi-duros, including BR 23, BR 120, BRS 120, BR 49, BR 177, BR 119, BR 180, BR 191, BR 176, PF 940097, and Embrapa 40.
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Impact of acid hydrolysis and esterification process in rice and potato starch properties.
TL;DR: Modified starches have distinct characteristics that can be used for specific processes that requiring starches with different properties from the conventional ones, indicating greater thermal stability and Structurally, X-ray evaluation indicated reduced crystallinity.