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Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
(Springer, 2018-11)
The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were ...
Rheological properties of Bread Dough formulated with wheat flour–organic calcium salts–FOS-enriched Inulin systems
(Springer, 2013-09)
The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched ...
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour
(Elsevier Science, 2013-01)
The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) ...