VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS
Rheological studies in food have shown chemical changes during their preparation process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the baking process, which in turn modifies bread volume. The aim of this research was to study the effect of the freezing...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Online |
| Sprache: | eng |
| Veröffentlicht: |
Universidad de Sonora
2018
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| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/815 |
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