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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
ArticleAbstract: Bread quality index was established using the instrumental analysis of bread parameters that influenPalabras claves:Bake off technology, bread, Freezing process, Quality index, textureAutores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Gabric D., Le-Bail A., Novotni D., Skevin D.Fuentes:scopusEffect of the amount of steam during baking on bread crust features and water diffusion
ArticleAbstract: Surface mechanical properties in fresh bread and during storage are greatly affected by the water plPalabras claves:Baking, bread, Crust, Microstructure, MicrotomographyAutores:Altamirano-Fortoul R., Chevallier S., Cristina M. Rosell, Le-Bail A.Fuentes:scopusThe attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes
ArticleAbstract: This survey concerns industrial bread making and has been carried out within the European project enPalabras claves:Autores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Lambert J.L., Le-Bail A., Petit C., Sikora M., Van-Haesendonck I., Vnzeveren E., Ziobro R., Zuniga R.Fuentes:scopus