VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS

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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Bibliografische gegevens
Hoofdauteurs: Gerardo-Rodríguez, Jesús Enrique, Ramírez-Wong, Benjamín, Torres-Chávez, Patricia Isabel, Ledesma- Osuna, Ana Irene, Carvajal-Millan, Elizabeth, López-Cervantes, Jaime, Vásquez-Lara, Francisco, Silvas-García, María Irene
Formaat: Online
Taal:eng
Gepubliceerd in: Universidad de Sonora 2018
Online toegang:https://biotecnia.unison.mx/index.php/biotecnia/article/view/815
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https://biotecnia.unison.mx/index.php/biotecnia/article/view/815

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