Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality

The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (Buck Pronto [BP]; Klein Escudo [KE] was analy...

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Detalles Bibliográficos
Autores principales:	Ponzio, Nora Raquel, Ferrero, Cristina, Puppo, María Cecilia
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2013
Materias:	Ciencias Agrarias Breadmaking quality Food additives Rheological properties Sensory evaluation Wheat cultivars Wheat dough
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/84949
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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