Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%,...

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Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 1 vom: 01. Jan., Seite 32-39
1. Verfasser: Barros, Jefferson Ht (VerfasserIn)
Weitere Verfasser: Franco, Celia Ml
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2022
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Avrami exponent Inulin bread staling fiber source moisture gradient 9005-80-5