Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Celeste Verbeke"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2582 (2024)
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread propertie
Externí odkaz:
https://doaj.org/article/cf2c4989b17843a59badae32eb5bbb6a
Publikováno v:
Foods, Vol 13, Iss 2, p 224 (2024)
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finishe
Externí odkaz:
https://doaj.org/article/a7f82d975846446aa28cdc617a163dea
Publikováno v:
Food Control. 152:109872
Publikováno v:
EFFoST International Conference, 36th, Abstracts
Ghent University Academic Bibliography
Ghent University Academic Bibliography
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cbc1a6b503804bb08a5f3549f3ccd39a
https://hdl.handle.net/1854/LU-8773181
https://hdl.handle.net/1854/LU-8773181