Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads

Food Science and Technology International

Volumn 15, Issue 1, 2009, Pages 79-87

  Collar, C ^a   Rosell, C M ^a   Muguerza, B ^b   Moulay, L ^b  

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

^b Research and Development Department   (Spain)

Author keywords

Bread quality; Cocoa shell soluble dietary fiber; Inulin; Staling

Indexed keywords

BREAD QUALITY; BREADMAKING; COCOA SHELL SOLUBLE DIETARY FIBER; CONTROL SAMPLES; DIETARY FIBERS; INULIN; OVERALL ACCEPTABILITY; SOFTENING EFFECT; SOLUBLE DIETARY FIBER; SOLUBLE FIBER; SPECIFIC VOLUME; STALING; VISUAL PROPERTIES;

BEVERAGES; PH EFFECTS; SENSORY PERCEPTION; SHELLS (STRUCTURES);

FIBERS;

THEOBROMA CACAO; TRITICUM AESTIVUM;

EID: 58149273948     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208102643     Document Type: Article

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