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Article(2)
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Ciencia de los alimentos(2)
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scopus(2)
Effect of freezing and frozen storage on the staling of part-baked bread
ArticleAbstract: The effect of part-baking, freezing, frozen storage, thawing, rebaking on the aging behaviour of brePalabras claves:aging, amylopectin, dsc, freezing, gelatinization, hardness, Part-baked bread, Part-baking, RetrogradationAutores:Bárcenas M.E., Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusUse of hydrocolloids as bread improvers in interrupted baking process with frozen storage
ArticleAbstract: Hydrocolloids are widely used in the food industry due to their capacity to control both the rheologPalabras claves:bread, Frozen, HPMC, Part-baking, Staling, κ-CarrageenanAutores:Bárcenas M.E., Benedito C., Cristina M. RosellFuentes:scopus