VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITION

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 e...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Biotecnia
मुख्य लेखकों: Jesús Enrique Gerardo-Rodríguez, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Ana Irene Ledesma-Osuna, Elizabeth Carvajal-Millan, Jaime López-Cervantes, Francisco Vásquez-Lara, María Irene Silvas-García
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Universidad de Sonora 2019
विषय:
Multidisciplinaria (Ciencias Naturales y Exactas)
ity
Part
baked bread
baking time
Viscoelastic
ऑनलाइन पहुंच:https://www.redalyc.org/articulo.oa?id=672971082009
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