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scopus(7)
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:scopusGelatinization and retrogradation kinetics of high-fiber wheat flour blends: A Calorimetric approach
ArticleAbstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated whenPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.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:scopusPhysical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab<sup>®</sup>
ArticleAbstract: Dietary fiber incorporation into bread dough systems greatly interferes with protein association andPalabras claves:Dietary Fiber, Dough, Gelling, Mixing, Mixolab ®, Overmixing, PastingAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusSignificance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends
ArticleAbstract: The aim of this research was to optimize mixtures of fibers from different sources and degree of proPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus