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Influence 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: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