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Article(2)
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Ciencia de los alimentos(1)
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ODS 12: Producción y consumo responsables(1)
ODS 2: Hambre cero(1)
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scopus(2)
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:scopus