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Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads
(Springer, 2019-05)
The aim of this work was to study the viability of freezing preservation of composite wheat - mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% ...
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2008)
The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen ...
Effect of formulation on the quality of frozen bread dough
(Instituto de Tecnologia do Paraná - Tecpar, 2003)
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 ...
Dietary fibre sources in bread: Influence on technological quality
(Elsevier Science BvAmsterdamHolanda, 2013)
Comportamiento de masas de panificados libres de gluten, almacenadas en congelación
(Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Química y Naturales. Secretaría de Investigación y Posgrado. Maestría en Tecnología de los Alimentos, 2019-10-03)
En la presente tesis se trabajó con una formulación de pan libre de gluten, utilizando fécula de mandioca-harina de maíz en proporción 4:1, azúcar, harina de soja, sal, huevo, grasa vegetal y agua; se utilizó levadura ...
Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour
(Elsevier Science BvAmsterdamHolanda, 2012)