Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Gloria Bardini"'
Autor:
Gloria Bardini, Elena Vittadini, Fatma Boukid, Elena Curti, Emanuele Pizzigalli, Eleonora Carini
Publikováno v:
LWT. 92:465-470
Transglutaminase (TG) and vital gluten (VG) were tested as improver agents in bread. The experimental design evaluated TG (0, 0.05, 0.1, 0.2 g/100 g flour), VG (0 and 1 g/100 g flour), and wheat flour strength (weak - WF, medium - MF, and strong - SF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f942fe5873c0941ea730dd038565d1c6
https://doi.org/10.1016/j.lwt.2018.02.059
https://doi.org/10.1016/j.lwt.2018.02.059
Autor:
Fatma Boukid, Gloria Bardini, Elena Vittadini, Emanuele Pizzigalli, Eleonora Carini, Elena Curti
Publikováno v:
LWT. 91:467-476
The aim of this study was to optimize dough formulation using flours of different strength, through the supplementation of different levels of transglutaminase (TG) and vital gluten (VG). For this purpose, the experimental design took into considerat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d809acc289e41678b171460da9e71c7
https://doi.org/10.1016/j.lwt.2018.01.077
https://doi.org/10.1016/j.lwt.2018.01.077