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Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
ArticleAbstract: This research aims to vary functional properties of native and extruded wheat flours combining cycloPalabras claves:CGtase, Cyclodextrin, EXTRUSIÓN, Starch characteristics, Wheat flourAutores:Cristina M. Rosell, Dura A., Gómez M., Martínez M.M., Román L.Fuentes:scopusBread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusGlucose 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:scopusImprovement of dough rheology, bread quality and bread shelf-life by enzymes combination
ArticleAbstract: Present work seeks to systematically analyse the individual and synergistic effects of some gluten-cPalabras claves:Bread quality, Bread staling, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusModification of wheat flour functionality and digestibility through different extrusion conditions
ArticleAbstract: Continuous innovation in foodstuff and their higher quality requirements force food industry to lookPalabras claves:enzymatic hydrolysis, EXTRUSIÓN, Hydration, Pasting properties, thermal properties, Wheat flourAutores:Cristina M. Rosell, Gómez M., Martínez M.M.Fuentes:scopus