Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile

European Food Research and Technology

Volumn 229, Issue 4, 2009, Pages 603-610

  Angioloni, Alessandro ^a   Collar, Concha ^a  

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

Author keywords

Carboxymethylcellulose; Dough; Locust bean gum; Mechanical properties; Microstructure; Oligosaccharides

Indexed keywords

BAKING INDUSTRY; BREAD DOUGH; BREADMAKING; CARBOXYMETHYLCELLULOSE; COOLING STAGE; DIETARY FIBRE; DOUGH; GENERAL TRENDS; LOCUST BEAN GUM; PREBIOTICS; THERMO-MECHANICAL; WHEAT FLOURS;

MICROSTRUCTURE; OLIGOSACCHARIDES; THERMOMECHANICAL TREATMENT;

MECHANICAL PROPERTIES;

TRITICUM AESTIVUM;

EID: 70349971070     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1090-4     Document Type: Article

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