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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: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: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