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Wheat bread enriched with organic calcium salts and inulin. A bread quality study
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca(3)CI(2)) or lactate (CaLA(2)) and inulin (In), also to optimize bread formulation. Fermentation time (t(f)), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture,...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711440/ https://ncbi.nlm.nih.gov/pubmed/26787968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2008-8 |
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