Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
Journal of Texture Studies(1)
Journal of the Science of Food and Agriculture(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Área temáticas
Tecnología alimentaria(3)
Alimentación y bebidas(2)
Bioquímica(1)
Tecnología de las bebidas(1)
Área de conocimiento
Bioquímica(1)
Ciencia de los alimentos(1)
Ciencia de materiales(1)
Microestructura(1)
Origen
scopus(3)
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: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: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