Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
Food Hydrocolloids(1)
Journal of Food Engineering(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Área de conocimiento
Ciencia de materiales(2)
Bioquímica(1)
Ciencia de los alimentos(1)
Microbiología(1)
Origen
scopus(3)
Effect 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: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:scopusViability of some probiotic coatings in bread and its effect on the crust mechanical properties
ArticleAbstract: The objective of this study was to obtain functional bread combining the microencapsulation of . LacPalabras claves:bread, Crust, Microstructure, Probiotic coatings, starchAutores:Altamirano-Fortoul R., Cristina M. Rosell, Moreno-Terrazas R., Quezada-Gallo A.Fuentes:scopus