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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...

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Detalles Bibliográficos
Autores principales:	Carboni, Angela Daniela, Gómez-Zavaglia, Andrea, Puppo, Maria Cecilia, Salinas, María Victoria
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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