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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: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:scopus