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Listar por autor "Altamirano Fortoul, Rossana del Carmen"

Mostrando ítems 1-4 de 4

Influence of amyloglucosidase in bread crust properties

Altamirano Fortoul, Rossana del Carmen; Hernando Hernando, Mª Isabel; Molina Rosell, Maria Cristina (Springer Verlag, 2014-04)

Enzymes are used in baking as a useful tool for improving the processing behavior or properties of baked products. A number of enzymes have been proposed for improving specific volume, imparting softness, or extend ...
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Altamirano Fortoul, Rossana del Carmen; Hernández Muñoz, Pedro Antonio; Hernando Hernando, Mª Isabel; Molina Rosell, Maria Cristina (Elsevier, 2015-10)

The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical ...
Modulation of the physico-chemical and functional properties of bread by applying surface treatments

Altamirano Fortoul, Rossana del Carmen (Universitat Politècnica de València, 2013-11-11)

El pan es un alimento de gran consumo desde la antigüedad, obtenido de un proceso de panificación dinámico. Una de las innovaciones de mayor éxito en panificación ha sido el pan parcialmente cocido obtenido por la ...
Texture of bread crust: puncturing settings effect and its relationship to microstructure

Altamirano-Fortoul, Rossana del Carmen; Hernando Hernando, Mª Isabel; Rosell, C.M. (Blackwell Publishing, 2013)

[EN] The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechanical parameters was investigated using breads with two different crust thickness. Results showed that, greater punch ...

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Listar por autor "Altamirano Fortoul, Rossana del Carmen"

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Listar por autor "Altamirano Fortoul, Rossana del Carmen"