Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

European Food Research and Technology

Volumn 219, Issue 2, 2004, Pages 145-150

  Gómez, Manuel ^a   Del Real, Silvia ^a   Rosell, Cristina M ^b   Ronda, Felicidad ^a   Blanco, Carlos A ^a   Caballero , Pedro A ^c  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c NONE

Author keywords

Bread quality; Breadmaking; Emulsifier; Proofing; Wheat dough

Indexed keywords

EMULSIFICATION; MECHANIZATION; PHOSPHOLIPIDS; QUALITY ASSURANCE; RHEOLOGY; SODIUM COMPOUNDS;

BREAD QUALITY; BREADMAKING; EMULSIFIER; PROOFING; WHEAT DOUGH;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 21044457988     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0937-y     Document Type: Article

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