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Article(3)
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Food Research International(1)
Food Science and Technology International(1)
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scopus(3)
Design 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: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: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:scopus