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Understanding the effect of emulsifiers on bread aeration during breadmaking

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Understanding the effect of emulsifiers on bread aeration during breadmaking

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Garzon, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Molina Rosell, MC. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14):5494-5502. https://doi.org/10.1002/jsfa.9094

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/146173

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Title: Understanding the effect of emulsifiers on bread aeration during breadmaking
Author: Garzon, Raquel Hernando Hernando, Mª Isabel Llorca Martínez, Mª Empar Molina Rosell, Maria Cristina
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of ...[+]
Subjects: Emulsifier , Image analysis , Bubble , Dough aeration , Bread , Crumb
Copyrigths: Reserva de todos los derechos
Source:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.9094
Publisher:
John Wiley & Sons
Publisher version: https://doi.org/10.1002/jsfa.9094
Thanks:
Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo ...[+]
Type: Artículo

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