Mostrando 6 resultados de: 6
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Publisher
Journal of Food Engineering(2)
Food Hydrocolloids(1)
Food and Bioprocess Technology(1)
Journal of Texture Studies(1)
Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists(1)
Área de conocimiento
Ciencia de los alimentos(3)
Ciencia de materiales(2)
Bioquímica(1)
Microbiología(1)
Microestructura(1)
Origen
scopus(6)
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: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:scopusMicrostructure analysis tools to support bread research
Conference ObjectAbstract: Analytical tools have been the support of great advances in the area of cereals and cereal based proPalabras claves:bread, Digital analysis, Light microscopy, Microstructure, Quality, SemAutores:Altamirano-Fortoul R., Cristina M. Rosell, Garzón R.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:scopusTexture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure
ArticleAbstract: The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechaniPalabras claves:bread, Crust texture, Microstructure, Moisture Content, Puncturing, water activityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopus