INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Effect of heat‐treated wheat germ on dough properties and crackers quality
Autor/es:
MERILES, SILVINA PATRICIA; PENCI, MARIA CECILIA; STEFFOLANI, MARIA EUGENIA; RIBOTTA, PABLO DANIEL
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2021
ISSN:
0950-5423
Resumen:
This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers
