Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.

Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.

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Bibliographic Details
Main Authors: SCHEUER, P. M., DI LUCCIO, M., ZIBETTI, A. W., MIRANDA, M. Z. de, FRANCISCO, A. de
Other Authors: PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.
Format: Separatas biblioteca
Language:English
eng
Published: 2016-08-16
Subjects:Bread, Fat replacer, Sensory trained panel, Texture profile, Whole-wheat flour, Substituto da gordura, Grupo de análise sensorial, Padrão de textura, Farinha de trigo integral., Panificação.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
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