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Article(3)
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Food and Bioprocess Technology(1)
Journal of Food Engineering(1)
Journal of Texture Studies(1)
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Ciencia de los alimentos(2)
Bioquímica(1)
Ciencia de materiales(1)
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scopus(3)
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, 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: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