Documentos de Collar C. | REDI

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Mostrando 10 resultados de: 13

Filtros aplicados

Objetivos de Desarrollo Sostenible: "ODS 3: Salud y bienestar"

Subtipo de publicación

Publisher

Cereal Chemistry(2)

European Food Research and Technology(2)

Food Science and Technology International(2)

Journal of Cereal Science(2)

Food Research International(1)

Área temáticas

Tecnología alimentaria(8)

Alimentación y bebidas(6)

Cultivos de campo y plantaciones(1)

Fabricación(1)

Área de conocimiento

Ciencia de los alimentos(5)

Ciencia agraria(2)

Ciencia de materiales(2)

Comportamiento del consumidor(1)

Objetivos de Desarrollo Sostenible

ODS 12: Producción y consumo responsables(13)

ODS 2: Hambre cero(13)

Año de Publicación

Origen

Palabras Claves

Dietary Fibre(3)

Dietary Fiber(2)

Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

Abstract: The research aims at optimising mixtures of fibres from different sources and degree of processing m

Palabras claves:

Dietary Fibre, Dough viscoelasticity, Wheat bread dough

Collar C., Cristina M. Rosell, Santos E.

Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads

Abstract: The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoa

Palabras claves:

Bread quality, Cocoa shell soluble dietary fiber, inulin, Staling

Collar C., Cristina M. Rosell, Moulay L., Muguerza B.

Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology

Abstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bak

Palabras claves:

bread, Dietary Fiber, minerals, Sourdough

Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.

Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: A Calorimetric approach

Abstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated when

Palabras claves:

Collar C., Cristina M. Rosell, Santos E.

Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre

Abstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and fro

Palabras claves:

Dietary Fibre, Frozen storage, Glycaemic index, Wheat rolls

Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.

Maize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality

Abstract: The performance of maize bread with spongy texture is still a technological challenge due to the abs

Palabras claves:

Blanching, Broa, gluten-free bread, Maize bread, Maize flours, rheology

Brites C.M., Collar C., Cristina M. Rosell, Santos C., Trigo M.J.

Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

Abstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,

Palabras claves:

Dietary Fibre, Mixing dough properties, rheology, Wheat dough

Collar C., Cristina M. Rosell, Santos E.

Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance

Abstract: Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethyl

Palabras claves:

Additives, bread, Bread staling, Lipid binding, Quality

Collar C., Cristina M. Rosell, Martínez J.C.

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab<sup>®</sup>

Abstract: Dietary fiber incorporation into bread dough systems greatly interferes with protein association and

Palabras claves:

Dietary Fiber, Dough, Gelling, Mixing, Mixolab ®, Overmixing, Pasting

Collar C., Cristina M. Rosell, Santos E.

Physico-chemical properties of commercial fibres from different sources: A comparative approach

Abstract: The lower intake of fibre and fibre-containing foods has refocused the food industry on the benefits

Palabras claves:

Fibres, Hydration, Particle size, Physico-chemical properties, Viscosity

Collar C., Cristina M. Rosell, Santos E.