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Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusBakeries and confectioneries
Book PartAbstract: Currently, there is awareness about global pollution together with rising production costs and sometPalabras claves:Autores:Collar C., Cristina M. RosellFuentes: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:scopusDesign of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
ArticleAbstract: Bread quality index was established using the instrumental analysis of bread parameters that influenPalabras claves:Bake off technology, bread, Freezing process, Quality index, textureAutores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Gabric D., Le-Bail A., Novotni D., Skevin D.Fuentes:scopusGlycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
ArticleAbstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and froPalabras claves:Dietary Fibre, Frozen storage, Glycaemic index, Wheat rollsAutores:Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.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:scopusEffects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopusSection VI. Cereals: Rice-Based Products
Book PartAbstract:Palabras claves:Enriched or fortified rice, Hulls and husk applications, Rice processing and rice-based productsAutores:Collar C., Cristina M. RosellFuentes: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:scopusXIII ICC Cereal and Bread Congress Cerworld 21st
ArticleAbstract:Palabras claves:Autores:Collar C., Cristina M. RosellFuentes:scopus