Mostrando 10 resultados de: 17
Filtros aplicados
Publisher
Food Science and Technology International(3)
Cereal Chemistry(2)
European Food Research and Technology(2)
Journal of Cereal Science(2)
Food Hydrocolloids(1)
Área temáticas
Tecnología alimentaria(9)
Alimentación y bebidas(8)
Bioquímica(1)
Ciencias de la computación(1)
Cultivos de campo y plantaciones(1)
Área de conocimiento
Ciencia de los alimentos(7)
Ciencia agraria(4)
Ciencia de materiales(3)
Bioquímica(2)
Comportamiento del consumidor(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(17)
ODS 3: Salud y bienestar(13)
ODS 9: Industria, innovación e infraestructura(2)
ODS 13: Acción por el clima(1)
ODS 17: Alianzas para lograr los objetivos(1)
Origen
scopus(17)
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:scopusAssessment 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: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: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: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: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:scopusRelationship Between the Mixolab and Other Devices
Book PartAbstract: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: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:scopus