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Production and characterization of sponge-dough bread using scalded rye
(BLACKWELL PUBLISHING, 2008)
In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour ...
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
(International Scientific Research Organization for Science, Engineering and Technology, 2020-12)
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, ...
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
(Springer, 2012-04)
In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and ...
A comparative study of commercial modified celluloses as bread making additives
(Taylor, 2015-01)
The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread ...
Effect of Brea Gum on the characteristics of wheat bread at different storage times.
(Soc Brasileira Ciencia Tecnologia Alimentos, 2013-10)
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the work was to study the effect of BG on the characteristics of wheat bread , analyzed in terms of variation in moisture, texture, ...