Search Results - "Arufe, S."

Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry by Moreira, R., Chenlo, F., Arufe, S.

“…•DMTA is a complementary technique to DSC to determine starch transitions in doughs.•Starch granules swelling is observed by G′ trend with temperature and not…”
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Effect of brown seaweed powder on physical and textural properties of wheat bread by Arufe, S., Della Valle, G., Chiron, H., Chenlo, F., Sineiro, J., Moreira, R.

“…This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties…”
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Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends by Arufe, S., Chiron, H., Doré, J., Savary-Auzeloux, I., Saulnier, L., Della Valle, G.

“…Wheat flour doughs were processed with soluble dietary fibres (DF) added up to 40% (w/w flour). DF were made of a ternary mixture of maltodextrins (MT, 3/5),…”
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Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs by Moreira, R., Chenlo, F., Arufe, S., Rubinos, S. N.

“…White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics,…”
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Processing and rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends by Arufe, S, Chiron, Hubert, Dore, Joel, Savary-Auzeloux, Isabelle, Saulnier, Luc, Della Valle, G

“…Wheat flour doughs were processed with soluble dietary fibres (DF) added up to 40% (w/w flour). DF were made of a ternary mixture of maltodextrins (MT, 3/5),…”
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