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Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harinerosEffect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough
(Colegio de Postgraduadoshttp://www.colpos.mx/agrocien/Bimestral/2006/jul-ago/art-5.pdf, 2013)
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
(Springer, 2019-07)
Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the ...
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
(Wiley Blackwell Publishing, Inc, 2017-02)
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch (RS4) on wheat flour dough and breads was evaluated. Wheat flour was ...
VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS
(Universidad de Sonora, 2018)
Effect of the fermentation process with lactic acid bacteria on rheological properties of QPM doughEfecto del proceso de fermentación con bacterias ácido lácticas sobre propiedades reológicas de masas de maíz QPM
(Universidad de Ciencias Aplicadas y Ambientales U.D.C.A, 2014)
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size
(2021)
Sucrose not only provides sweetness, but also modifies the thermal/viscoelastic behavior of dough during baking. Most research on biscuit manufacturing has been focused on sugar-snap and wire-cut biscuits, and there is a ...
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
(Elsevier, 2014-12-30)
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity ...
Bacterial nanocellulose as a potential additive for wheat bread
(Elsevier, 2017-06)
Bacterial nanocellulose (BNC) is an emerging nanomaterial with a morphologic structure of a 3-D network and unique properties produced by several species of bacteria. The objective of the present work was to evaluate whether ...