Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

RONDA F., QUILEZ J., PANDO V., ROOS Y., (2014) - Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread - Journal of Food Engineering

Staling of white wheat bread produced from frozen part-baked bread (PBB) of different fermentation times (90–120–420 min) and fiber contents (6% wheat bran and 6% wheat bran +2% inulin) was studied.

Más información

SCI: 

SI

Tipo de Publicación: 

Artículos

ISSN: 

0260-8774

Volumen: 

131

Página Inicial: 

116

Página Final: 

123