Mostrando 7 resultados de: 7
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Publisher
Journal of Food Engineering(2)
LWT(2)
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making(1)
European Food Research and Technology(1)
Food and Bioprocess Technology(1)
Origen
scopus(7)
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
ArticleAbstract: The fortification of gluten-free bread containing inulin with different organic and non-organic calcPalabras claves:calcium, Dough consistency, gluten-free bread, inulin, Sensory quality, Technological propertiesAutores:Altamirano-Fortoul R., Cristina M. Rosell, Krupa-Kozak U., Wronkowska M.Fuentes:scopusCryoprotective effect of ingbkp_redients on bread quality
Book PartAbstract:Palabras claves:Autores:Altamirano-Fortoul R., Cristina M. RosellFuentes:scopusEffect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., Bárcenas M.E., Cristina M. RosellFuentes:scopusEffect of the amount of steam during baking on bread crust features and water diffusion
ArticleAbstract: Surface mechanical properties in fresh bread and during storage are greatly affected by the water plPalabras claves:Baking, bread, Crust, Microstructure, MicrotomographyAutores:Altamirano-Fortoul R., Chevallier S., Cristina M. Rosell, Le-Bail A.Fuentes:scopusInfluence 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, microstructure and permeability properties of a model bread crust: Effect of different food additives
ArticleAbstract: The aim of this study was to understand the action of different additives on the crust properties usPalabras claves:Additives, Crust layer, Mechanical properties, Microstructure, Moisture sorption isotherms, Water vapor permeabilityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernández-Muñoz P., Hernando I.Fuentes:scopusPhysico-chemical changes in breads from bake off technologies during storage
ArticleAbstract: Quality of several bread specialties from frozen partially baked breads was assessed to define mainPalabras claves:bread, Crust properties, Frozen part-baked, Instrumental analysisAutores:Altamirano-Fortoul R., Cristina M. RosellFuentes:scopus