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scopus(11)
Breadmaking 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: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: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:scopusMaize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality
ArticleAbstract: The performance of maize bread with spongy texture is still a technological challenge due to the absPalabras claves:Blanching, Broa, gluten-free bread, Maize bread, Maize flours, rheologyAutores:Brites C.M., Collar C., Cristina M. Rosell, Santos C., Trigo M.J.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:scopusLipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance
ArticleAbstract: Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylPalabras claves:Additives, bread, Bread staling, Lipid binding, QualityAutores:Collar C., Cristina M. Rosell, Martínez J.C.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:scopusXIII ICC Cereal and Bread Congress Cerworld 21st
ArticleAbstract:Palabras claves:Autores:Collar C., Cristina M. RosellFuentes:scopusRheological behaviour of formulated bread doughs during mixing and heating
ArticleAbstract: During breadmaking different physicochemical phenomena occur producing discernible changes in the rhPalabras claves:Dough rheology, Protein matrix, Starch gelatinization, Starch gelationAutores:Bollain C., Collar C., Cristina M. RosellFuentes:scopus