Influence of hydrocolloids on dough rheology and bread quality
- Author
- ROSELL, C. M1 ; ROJAS, J. A1 ; DE BARBER, C. Benedito1
[1] Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100-Burjassot, Valencia, Spain - Source
Food hydrocolloids. 2001, Vol 15, Num 1, pp 75-81 ; ref : 29 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Additif panification Aptitude boulangère Cuisson au four Etude comparative Farine blé Hydrocolloïde Pain blé Propriété rhéologique Pâte cuisson Additif alimentaire Aptitude technologique Farine céréale Modificateur texture Produit cuisson Produit céréalier
- Keyword (en)
- Bakery additive Baking quality Baking Comparative study Wheat flour Hydrocolloid Wheat bread Rheological properties Dough Food additive Processing quality Cereal flour Textural agent Bakery product Cereal product
- Keyword (es)
- Aditivo panificacion Aptitud panadera Cocimiento al horno Estudio comparativo Harina trigo Hidrocoloide Pan trigo Propiedad rheológica Masa de panaderia Aditivo alimentario Aptitud tecnológica Harina cereal Modificador textura Producto panadería Producto de cereal
- Classification
- Pascal
- 001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries Physical chemistry of polymers
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 944265
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0268-005X(00)00054-0 
https://dx.doi.org/10.1016/S0268-005X(00)00054-0
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