Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten

Baking assays under standardized conditions were carried out in order to compare the efficacy of ascorbic acid, cysteine and gluten as improvers of 50-50% wholemeal rye-wheat flour doughs. A fermentation time of 240 min was chosen taking into account the specific loaf volume without additives; dough...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Saiz, A.I., Iurlina, M.O., Perez Borla, O., Fritz, R.
Formato: JOUR
Lenguaje:English
Materias:
Ascorbic acid
Cysteine
Gluten
Wholemeal rye-wheat dough
Lactobacillus
Secale cereale
Triticum aestivum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_11201770_v19_n4_p439_Saiz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares