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Article(4)
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Cereal Chemistry(1)
European Food Research and Technology(1)
Journal of Cereal Science(1)
Journal of Food Engineering(1)
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scopus(4)
Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: A Calorimetric approach
ArticleAbstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated whenPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusImpact of fibers on physical characteristics of fresh and staled bake off bread
ArticleAbstract: The technological functionality of different fibers (high methylated ester pectin, resistant starch,Palabras claves:Breadmaking, Partially baked, Quality, StalingAutores:Cristina M. Rosell, Santos E.Fuentes:scopusPhysical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab<sup>®</sup>
ArticleAbstract: Dietary fiber incorporation into bread dough systems greatly interferes with protein association andPalabras claves:Dietary Fiber, Dough, Gelling, Mixing, Mixolab ®, Overmixing, PastingAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusWholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
ArticleAbstract: The effect of different breadmaking processes (conventional, frozen dough, frozen partially baked brPalabras claves:Breadmaking, Phytates, Quality, WholemealAutores:Cristina M. Rosell, Haros M., Santos E., Sanz Penella J.M.Fuentes:scopus