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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

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Título: Understanding the effect of emulsifiers on bread aeration during breadmaking
Autor: Garzon, Raquel Hernando Hernando, Mª Isabel Llorca Martínez, Mª Empar Molina Rosell, Maria Cristina
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Emulsifier , Image analysis , Bubble , Dough aeration , Bread , Crumb
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.9094
Editorial:
John Wiley & Sons
Versión del editor: https://doi.org/10.1002/jsfa.9094
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//AGL2014-52928-C2-1-R/ES/MODIFICACION ENZIMATICA DE MATRICES HIDROCARBONADAS DIRIGIDA A LA MEJORA NUTRICIONAL DE ALIMENTOS HORNEADOS SIN GLUTEN/
info:eu-repo/grantAgreement/GVA//PROMETEO%2F2017%2F189/ES/2017-2021 LINCE. Innovation, Quality and Development of Cereal Based Foods (Leading INnovation in CEreals, LINCE)/
Agradecimientos:
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 ...[+]
Tipo: Artículo

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