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Article(4)
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European Food Research and Technology(1)
Food Hydrocolloids(1)
Food Science and Technology International(1)
International Journal of Food Science and Technology(1)
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Alimentación y bebidas(2)
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scopus(4)
Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
ArticleAbstract: Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions betwPalabras claves:hydrocolloids, Mixing and pasting properties, MIXOLAB, Wheat flour doughAutores:Collar C., Cristina M. Rosell, Haros M.Fuentes:scopusBreadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads
ArticleAbstract: The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoaPalabras claves:Bread quality, Cocoa shell soluble dietary fiber, inulin, StalingAutores:Collar C., Cristina M. Rosell, Moulay L., Muguerza B.Fuentes:scopusEffect of temperature and consistency on wheat dough performance
ArticleAbstract: The effects of the dough consistency (DC; 300-700 BU), temperature of mixing (16-32 °C) and temperatPalabras claves:Bread dough, Consistency, Hydration, Proofing, Temperature mixingAutores:Collar C., Cristina M. RosellFuentes:scopusMixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
ArticleAbstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,Palabras claves:Dietary Fibre, Mixing dough properties, rheology, Wheat doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus