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Browning in Bakery Products: An Engineering Perspective
(Wiley Blackwell Publishing, Inc, 2014)
Bearing in mind the importance of the development of color in products for the bakery industry, this chapter is dedicated to review the browning phenomenon with emphasis on engineering aspects. This perspective of browning ...
COMPORTAMIENTO REOLÓGICO DE LA MEZCLA DE MASA MADRE Y DIRECTA DE HARINAS FUERTES
(Vidsupra Vol.3 No.1, p.37-42, 2011-01-15)
Rheology studies of baking dough are important to commerce of wheat, the quality of flour and its transformation to bread. Bakers can standardize the phases of baking process, it is necessary to have the knowledge about ...
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
(Aacc InternationalSt PaulEUA, 2010)