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scopus(5)
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:scopusPasting properties of different wheat flour-hydrocolloid systems
ArticleAbstract: The effect of several hydrocolloids on the pasting properties and gelling behaviour of wheat flour wPalabras claves:Autores:Benedito De Barber C., Cristina M. Rosell, Rojas J.A.Fuentes:scopusInfluence of hydrocolloids on dough rheology and bread quality
ArticleAbstract: The effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and hydroxypropylPalabras claves:Baking, bread, Dough, hydrocolloids, Quality, rheology, Wheat flourAutores:Benedito De Barber C., Cristina M. Rosell, Rojas J.A.Fuentes:scopusRole of maltodextrins in the staling of starch gels
ArticleAbstract: The possible role of maltodextrins with a low degree of polymerisation (DP) as agents that retard brPalabras claves:Amylopectin retrogradation, Avrami, Differential scanning calorimeter, Firming, Maltodextrins, TexturometerAutores:Benedito De Barber C., Cristina M. Rosell, Rojas J.A.Fuentes:scopusThe baking process of wheat rolls followed by cryo scanning electron microscopy
ArticleAbstract: The evolution that the microstructure of the main components of wheat flour undergoes during the brePalabras claves:bread, Cryo scanning electron microscopy, Dough, flour, Microstructure, WheatAutores:Benedito De Barber C., Cristina M. Rosell, Lluch M.A., Pérez-Munuera I., Rojas J.A.Fuentes:scopus