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Food Chemistry(2)
Food Hydrocolloids(2)
European Food Research and Technology(1)
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An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
ArticleAbstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethyPalabras claves:amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-bakingAutores:Bárcenas M.E., Cristina M. Rosell, Haros M.Fuentes:scopusEffect 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 freezing and frozen storage on the staling of part-baked bread
ArticleAbstract: The effect of part-baking, freezing, frozen storage, thawing, rebaking on the aging behaviour of brePalabras claves:aging, amylopectin, dsc, freezing, gelatinization, hardness, Part-baked bread, Part-baking, RetrogradationAutores:Bárcenas M.E., Benedito C., Cristina M. Rosell, Haros M.Fuentes: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:scopusEffect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., 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:scopusInfluence of different hydrocolloids on major wheat dough components (gluten and starch)
ArticleAbstract: The aim of this study was to determine the effect of three hydrocolloids from different sources (araPalabras claves:Arabic gum, Gluten properties, HPMC, Pectin, Starch propertiesAutores:Bárcenas M.E., Cristina M. Rosell, O-Keller J.D.l.Fuentes: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