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Combined effect of different antistaling agents on the pasting properties of wheat flour
ArticleAbstract: The combined effect of α-amylase and hydrocolloids addition on the pasting properties of wheat flourPalabras claves:flour, hydrocolloids, Viscograph, Wheat, α-amylaseAutores:Cristina M. Rosell, De Barber C.B., Rojas J.A.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:scopusBreadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
ArticleAbstract: The fortification of gluten-free bread containing inulin with different organic and non-organic calcPalabras claves:calcium, Dough consistency, gluten-free bread, inulin, Sensory quality, Technological propertiesAutores:Altamirano-Fortoul R., Cristina M. Rosell, Krupa-Kozak U., Wronkowska M.Fuentes:scopusBreadmaking performance of protein enriched, gluten-free breads
ArticleAbstract: Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent (hydPalabras claves:bread, Gluten free, Hydroxypropylmethylcellulose, Rice Xour, Soybean proteins, TransglutaminaseAutores:Cristina M. Rosell, Marco C.Fuentes:scopusAn 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:scopusA differential scanning calorimetry study of wheat proteins
ArticleAbstract: Thermal properties of wheat proteins were studied by differential scanning calorimetry (DSC). In ordPalabras claves:dsc, Gliadin, Gluten, glutenin, thermal properties, Wheat proteinAutores:Cristina M. Rosell, De Barber C.B., León A.E.Fuentes:scopusAcorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
ArticleAbstract: Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and healthPalabras claves:acidity, antioxidant, bread, PHENOLIC COMPOUNDS, Starch hydrolysisAutores:Barros A.I.R.N.A., Beltrão Martins R., Cristina M. Rosell, Garzón R., Peres J.A., Raymundo A.Fuentes:scopusFunctionality of different emulsifiers on the performance of breadmaking and wheat bread quality
ArticleAbstract: Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a gPalabras claves:Bread quality, Breadmaking, emulsifier, Proofing, Wheat doughAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Del Real S., Gómez M., Ronda F.Fuentes:scopusFungal phytase as a potential breadmaking additive
ArticleAbstract: Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydroPalabras claves:Bread quality, Breadmaking, phytase, PhytateAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEffect of curing agents on m-calpain activity throughout the curing process
ArticleAbstract: Curing of ham involves a number of biochemical reactions, mainly related to lipolytic and proteolytiPalabras claves:Cooked ham, Curing process, Dry-cured ham, Enzyme activity, M-Calpain, stabilityAutores:Cristina M. Rosell, Toldrá F.Fuentes:scopus