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Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusGelatinization 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:scopusMixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
ArticleAbstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,Palabras claves:Dietary Fibre, Mixing dough properties, rheology, Wheat doughAutores:Collar C., 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:scopusPhysico-chemical properties of commercial fibres from different sources: A comparative approach
ArticleAbstract: The lower intake of fibre and fibre-containing foods has refocused the food industry on the benefitsPalabras claves:Fibres, Hydration, Particle size, Physico-chemical properties, ViscosityAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusSignificance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends
ArticleAbstract: The aim of this research was to optimize mixtures of fibers from different sources and degree of proPalabras claves:Autores: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