Mostrando 3 resultados de: 3
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Publisher
Cereal Chemistry(1)
Food and Bioprocess Technology(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Origen
scopus(3)
Influence of Amyloglucosidase in Bread Crust Properties
ArticleAbstract: Enzymes are used in baking as a useful tool for improving the processing behavior or properties of bPalabras claves:Amyloglucosidase, Bread crust, Color properties, Microstructure, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical properties of bread crust by puncture test and the effect of sprayed enzymes
Conference ObjectAbstract: Texture analysis is widely used for assessing objectively the characteristics of food products. DiffPalabras claves:bread, Crust, Enzymes, Fracture, Mechanical properties, StructureAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusThermomechanically induced protein aggregation and starch structural changes in wheat flour dough
ArticleAbstract: Various studies have been carried out on wheat flour to understand protein and starch changes when sPalabras claves:Autores:Altamirano-Fortoul R., Cristina M. Rosell, Don C., Dubat A.Fuentes:scopus