Mostrando 5 resultados de: 5
Filtros aplicados
Publisher
Journal of the Science of Food and Agriculture(2)
Journal of Food Engineering(1)
Journal of Texture Studies(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Área de conocimiento
Bioquímica(2)
Ciencia de los alimentos(2)
Ciencia de materiales(2)
Microestructura(1)
Origen
scopus(5)
Mechanical 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:scopusMechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
ArticleAbstract: The aim of this study was to understand the action of different additives on the crust properties usPalabras claves:Additives, Crust layer, Mechanical properties, Microstructure, Moisture sorption isotherms, Water vapor permeabilityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernández-Muñoz P., 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:scopusTexture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure
ArticleAbstract: The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechaniPalabras claves:bread, Crust texture, Microstructure, Moisture Content, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopus