Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Publisher
Food Hydrocolloids(1)
Food Science and Technology International(1)
Journal of Food Engineering(1)
Área de conocimiento
Ciencia de materiales(2)
Ciencia agraria(1)
Ciencia de los alimentos(1)
Reología(1)
Origen
scopus(3)
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: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