Effect of Brea Gum on the characteristics of wheat bread at different storage times

The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by th...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2013-12, Vol.33 (4), p.745-752
Hauptverfasser:	López, Estela Patricia, Pérez, Gabriela Teresa, Erramouspe, Patricia Liliana Jiménez de, Cuevas, Carlos Mario
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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