ListarFacultad de Química (Área de la Salud y Unidad El Cerrillo) por materia "Viscoelasticity"

Mostrando ítems 1-2 de 2

Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blends

Guadarrama-Lezama, Andrea Yazmin; Carrillo-Navas, Hector; Vernon-Carter, Eduardo; Álvarez-Ramírez, José (El Sevier, 2016-03-11)

Bread made with corn flour has a rich tradition in several countries. On the other hand, nixtamalization is a process conferring malleability and functionality to corn flour via calcium incorporation. The aim of this work ...
Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Guadarrama-Lezama, Andrea Yazmin; Carrillo-Navas, Hector; Pérez-Alonso, César; Vernon-Carter, Eduardo; Alvarez-Ramírez, José (El Sevier, 2016-02-13)

The effect of substituting wheat flour by native corn starch on the rheological and thermal properties of sponge cake batter formulations, and on the texture and microstructural characteristics of sponge cake were ...

Mostrando ítems 1-2 de 2

Buscar en RI