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Tecnología alimentaria(3)
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scopus(4)
Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
ArticleAbstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. GPalabras claves:Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flourAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.Fuentes:scopusEvaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.Fuentes:scopusEffect of water content and flour particle size on gluten-free bread quality and digestibility
ArticleAbstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten fPalabras claves:gluten-free bread, Particle size, Starch digestibility, water contentAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopusParticle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
ArticleAbstract: Rice flour is becoming very attractive as raw material, but there is lack of information about the iPalabras claves:Particle size, Physical properties, Rice flour, Starch damage, Starch hydrolysisAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopus