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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:scopus