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Experimental 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 the addition of different fibres on wheat dough performance and bread quality
ArticleAbstract: A good correlation has become evident between fibre consumption and the reduction of coronary heart-Palabras claves:Bread quality, Breadmaking, Dietary Fibre, Dough properties, rheology, Texture profile analysisAutores:Benedito De Barber C., Cristina M. Rosell, Wang J.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:scopus