A Comparative Study of Commercial Modified Celluloses as Bread Making Additives

The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread staling were analyzed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flo...

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Detalles Bibliográficos
Autores principales:	Correa, María Jimena, Ferrero, Cristina
Formato:	Articulo
Lenguaje:	Español
Publicado:	2015
Materias:	Química Wheat bread Modified celluloses Texture Staling Retrogradation
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/103152
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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