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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: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: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:scopus