Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

European Food Research and Technology

Volumn 231, Issue 4, 2010, Pages 535-544

  Rosell, Cristina M ^a   Santos, Eva ^a   Collar, Concha ^a  

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

Author keywords

Dietary fiber; Dough; Gelling; Mixing; Mixolab ; Overmixing; Pasting

Indexed keywords

BREAD DOUGH; CELL WALLS; COMBINED EFFECT; DIETARY FIBER; DIETARY FIBERS; FARINOGRAPHS; MATRIX; PHYSICAL CHARACTERIZATION; PROTEIN ASSOCIATIONS; TRADITIONAL DEVICES; VISCOELASTIC SYSTEMS; WHEAT DOUGH;

COOLING SYSTEMS; GELATION; GRAIN (AGRICULTURAL PRODUCT); MIXING; SUGAR (SUCROSE); SUGAR BEETS;

FIBERS;

BETA VULGARIS SUBSP. VULGARIS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 77954535893     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1310-y     Document Type: Article

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