Mostrando 4 resultados de: 4
Filtros aplicados
Publisher
Journal of the Science of Food and Agriculture(2)
Food and Bioprocess Technology(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Origen
scopus(4)
Influence of Amyloglucosidase in Bread Crust Properties
ArticleAbstract: Enzymes are used in baking as a useful tool for improving the processing behavior or properties of bPalabras claves:Amyloglucosidase, Bread crust, Color properties, Microstructure, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical properties of bread crust by puncture test and the effect of sprayed enzymes
Conference ObjectAbstract: Texture analysis is widely used for assessing objectively the characteristics of food products. DiffPalabras claves:bread, Crust, Enzymes, Fracture, Mechanical properties, StructureAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusUnderstanding the effect of emulsifiers on bread aeration during breadmaking
ArticleAbstract: BACKGROUND: Much research has been done to explain the action of emulsifiers during breadmaking, butPalabras claves:bread, bubble, Crumb, dough aeration, emulsifier, image analysisAutores:Cristina M. Rosell, Garzón R., Hernando I., Llorca E.Fuentes:scopusRebuilding gluten network of damaged wheat by means of glucose oxidase treatment
ArticleAbstract: The disrupted gluten structure of infested wheat flours leads to low-quality doughs unusable in breaPalabras claves:Damaged gluten, dsc, Glucose oxidase, HPCE, Texture parametersAutores:Bonet A., Cristina M. Rosell, Hernando I., Pérez-Munuera I.Fuentes:scopus