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Structural changes in the wheat dough and bread with the addition of alpha-amylases
Conference ObjectAbstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and breaPalabras claves:Bread crumb, Dough, Microstructure, Staling, texture, α-amylaseAutores:Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.Fuentes:scopusBean starch as ingredient for gluten-free bread
ArticleAbstract: Commercially available gluten-free breads are of low quality and have a rapid staling during storagePalabras claves:Autores:Cristina M. Rosell, Krupa-Kozak U., Sadowska J., Soral-ŚMietana M.Fuentes:scopusChanges of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopusAmylase activities in insect (Aelia and Eurygaster)-damaged wheat
ArticleAbstract: The extent of modification of wheat amylase activities caused by Aelia and Eurygaster attack on wheaPalabras claves:Aelia and Eurygaster, Amylases, Bug damaged wheat, Diastatic activity, Sem, starchAutores:Aja S., Cristina M. Rosell, Sadowska J.Fuentes:scopusEffect of ground corn steeping on starch properties
ArticleAbstract: Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C iPalabras claves:Ground corn, LM, Microstructure, Pasting properties, Sem, starch, Steep time, thermal propertiesAutores:Błaszczak W., Cristina M. Rosell, Haros M., Perez O.E., Sadowska J.Fuentes:scopusMicrostructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment
ArticleAbstract: Raw and germinated cowpea seeds (Vigna sinensis) were subjected to high-pressure treatment at 300-50Palabras claves:Cowpea, germination, High pressure, Microstructure, Protein, starchAutores:Błaszczak W., Doblado R., Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusLentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation
ArticleAbstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally atPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour
ArticleAbstract: The effects of fermentation on functional properties of lentil flour and rheological properties of dPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils: Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates
ArticleAbstract: Lentil (Lens culinaris var vulgaris) flour was naturally fermented for 96 h at various conditions ofPalabras claves:Inositol phosphates, lentil, Natural fermentation, Phytate, Phytic acidAutores:Honke J., Juana Frias, Kozłowska H., Sadowska J., Vidai-Valverde C.Fuentes:scopus