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)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(3)
ODS 2: Hambre cero(3)
ODS 9: Industria, innovación e infraestructura(2)
ODS 3: Salud y bienestar(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