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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265554/ https://www.ncbi.nlm.nih.gov/pubmed/35804684 http://dx.doi.org/10.3390/foods11131866 |