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scopus(11)
Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
ArticleAbstract: Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions betwPalabras claves:hydrocolloids, Mixing and pasting properties, MIXOLAB, Wheat flour doughAutores:Collar C., Cristina M. Rosell, Haros M.Fuentes:scopusAn approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
ArticleAbstract: The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethyPalabras claves:amylopectin, Bread improvers, Differential scanning calorimetry, freezing, Part-bakingAutores:Bárcenas M.E., Cristina M. Rosell, Haros M.Fuentes:scopusExperimental approach to optimize the use of α-amylases in breadmaking
ArticleAbstract: α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively tPalabras claves:activity, Additives, Breadmaking, Process conditions, stability, α-AmylasesAutores:Benedito De Barber C., Cristina M. Rosell, Escrivá C., Haros M.Fuentes:scopusEffect of Steeping Corn with Lactic Acid on Starch Properties
ArticleAbstract: Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at difPalabras claves:Autores:Cristina M. Rosell, Haros M., Perez O.E.Fuentes:scopusEffect of different carbohydrases on fresh bread texture and bread staling
ArticleAbstract: The effect of cellulase, xylanase and P-glucanase on the properties of wheat bread and its staling dPalabras claves:Anti-staling, Avrami, Bread quality, Breadmaking, Carbohydrases, Enzyme, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusEffect 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: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:scopusImprovement of flour quality through carbohydrases treatment during wheat tempering
ArticleAbstract: Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempePalabras claves:Bread-making, Carbohydrases, Dough, Enzymes, Fresh bread, Quality, Tempering, WheatAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusImproving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase
ArticleAbstract: Chapaties were prepared from rice flour so as to make this product available to patients suffering fPalabras claves:Chapati, dsc, hydrocolloids, Rice flour, Staling, texture, α-amylaseAutores:Cristina M. Rosell, Gujral H.S., Haros M.Fuentes:scopusWholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition
ArticleAbstract: The effect of different breadmaking processes (conventional, frozen dough, frozen partially baked brPalabras claves:Breadmaking, Phytates, Quality, WholemealAutores:Cristina M. Rosell, Haros M., Santos E., Sanz Penella J.M.Fuentes:scopus