Effect of Lupinus (Lupinus albus ) and Jatropha (Jatropha curcas ) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design-Reference-Cited by-同舟云学术

Effect of Lupinus (Lupinus albus ) and Jatropha (Jatropha curcas ) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

Published:2013-07-21 Issue:6 Volume:44 Page:424-435
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Totosaus Alfonso¹,López Hugo¹,Güemes-Vera Norma²

Affiliation:

1. Food Science Lab; Tecnologico de Estudios Superiores de Ecatepec; México Estado de México México

2. Centro de Investigación en Ciencia y Tecnología de Alimentos; Instituto de Ciencias Agropecuarias; Universidad Autónoma del Estado de Hidalgo; Av. Universidad Km 1 Tulancingo 43000 México

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12031/fullpdf

Reference56 articles.

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3. Bread crumb quality assessment: A plural physical approach;Angioloni;Eur. Food Res. Technol.,2009

4. Effects of cysteine and mixing conditions on white/whole dough rheological properties;Angioloni;J. Food Eng.,2007

5. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;J. Cereal Sci.,1998

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