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Effect 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: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