Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems

The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa₂) or calcium citrate (Ca₃Ci₂) (from 1,080 to 2,520 p...

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Detalles Bibliográficos
Autores principales:	Salinas, María Victoria, Puppo, María Cecilia
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2014
Materias:	Ciencias Exactas Química Calcium lactate Calcium citrate Fructo-oligosaccharides/inulin Wheat flour Dough rheology
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/138213
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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