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Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
(Academic Press Ltd - Elsevier Science Ltd, 2008-12)
The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the ...
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
(Academic Press Ltd - Elsevier Science Ltd, 2009-09)
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly ...
CAMBIOS REOLÓGICOS EN UNA MASA PANARIA DURANTE EL TIEMPO DE REPOSO
(VIDSUPRA Vol.1 Núm.2, p., 2006-01-15)
The rested time after kneaded is important to obtain bread with good crumb, good size and excellent presentation. The rheological changes in the doughs were determinated during six rested times (15, 30, 45, 60, 75, 90 min) ...
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
(Association of Food Scientists and Technologists of India, 2017-05)
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the ...
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 ...
Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
(Faculty Food Technology Biotechnology, 2017-02)
In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, ...
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)