Mostrando 4 resultados de: 4
Bread quality and dough rheology of enzyme-supplemented wheat flour
ArticleAbstract: The enzymatic treatment of wheat flours is an interesting alternative for improving their functionalPalabras claves:Bread quality, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopusFunctionality of different emulsifiers on the performance of breadmaking and wheat bread quality
ArticleAbstract: Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a gPalabras claves:Bread quality, Breadmaking, emulsifier, Proofing, Wheat doughAutores:Blanco C.A., Caballero. P.A., Cristina M. Rosell, Del Real S., Gómez M., Ronda F.Fuentes:scopusGlucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
ArticleAbstract: Enzymes are used in baking to improve dough handling properties and the quality of baked products. GPalabras claves:Bread quality, Dough rheology, Glucose oxidase, Gluten, Microstructure, proteins, Wheat flourAutores:Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M., Lluch M.A., Pérez-Munuera I.Fuentes:scopusImprovement of dough rheology, bread quality and bread shelf-life by enzymes combination
ArticleAbstract: Present work seeks to systematically analyse the individual and synergistic effects of some gluten-cPalabras claves:Bread quality, Bread staling, Dough rheology, Enzymes, Wheat flourAutores:Caballero. P.A., Cristina M. Rosell, Gómez M.Fuentes:scopus