Mostrando 4 resultados de: 4
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Food and Bioprocess Technology(1)
LWT(1)
PLoS ONE(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
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scopus(4)
Effect 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: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 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:scopusReduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies
ArticleAbstract: Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associatePalabras claves:Autores:Altamirano-Fortoul R., Barro F., Comino I., Cristina M. Rosell, Gil-Humanes J., Pistón F., Real A., Sousa C.Fuentes:scopus