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European Food Research and Technology(1)
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scopus(4)
Bread 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:scopusFrozen dough and partially baked bread: An update
ArticleAbstract: The bakery market is growing due to the development of new technologies related in freezing. In thisPalabras claves:Breadmaking, Frozen dough, Partially baked bread, PROCESS, Quality, Raw materialsAutores:Cristina M. Rosell, Gómez M.Fuentes:scopusFunctionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
ArticleAbstract: Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carrageePalabras claves:Cake quality, Gums, hydrocolloids, Physical properties, Sensory evaluation, texture, Yellow layer cakeAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Gómez M., Ronda F.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:scopus