Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Article

Abstract: Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a g

Palabras claves:

Bread quality, Breadmaking, emulsifier, Proofing, Wheat dough

Autores:

Blanco C.A., Caballero. P.A., Cristina M. Rosell, Del Real S., Gómez M., Ronda F.

Fuentes:

scopus