Mostrando 4 resultados de: 4
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ArticleAbstract: The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is describedPalabras claves:Bread quality, HPMC, Hydrocolloid, Microstructure, Sensory analysis, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusEffect of frozen storage time on the bread crumb and aging of par-baked bread
ArticleAbstract: The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtainePalabras claves:Amylopectin retrogradation, dsc, Frozen storage, Microstructure, Par-baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusDifferent approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition
ArticleAbstract: Partially baked bread is a product with short shelf life that requires sub-zero temperatures for extPalabras claves:Amylopectin retrogradation, hardness, HPMC, Low temperatures storage, Partially baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusUse of hydrocolloids as bread improvers in interrupted baking process with frozen storage
ArticleAbstract: Hydrocolloids are widely used in the food industry due to their capacity to control both the rheologPalabras claves:bread, Frozen, HPMC, Part-baking, Staling, κ-CarrageenanAutores:Bárcenas M.E., Benedito C., Cristina M. RosellFuentes:scopus