Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends

Alán Pavlovich-Abril, Ofelia Rouzaud-Sández, Ana Lourdes Romero-Baranzini, Reyna Luz Vidal-Quintanar, María Guadalupe Salazar-García

Research output: Contribution to journalArticle

5 Citations (Scopus)
Original languageAmerican English
Pages (from-to)30-39
Number of pages10
JournalJournal of Food Quality
DOIs
StatePublished - 1 Jan 2015

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Bread
bran
Flour
blended foods
wheat flour
breads
Triticum
chemical composition
flour
Fibers
dietary fiber
Chemical analysis
Dietary Fiber
Starch
wheat
protein content
starch
Proteins
fiber content
Particle Size

Cite this

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title = "Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends",
author = "Al{\'a}n Pavlovich-Abril and Ofelia Rouzaud-S{\'a}ndez and Romero-Baranzini, {Ana Lourdes} and Vidal-Quintanar, {Reyna Luz} and Salazar-Garc{\'i}a, {Mar{\'i}a Guadalupe}",
year = "2015",
month = "1",
day = "1",
doi = "10.1111/jfq.12103",
language = "American English",
pages = "30--39",
journal = "Journal of Food Quality",
issn = "0146-9428",
publisher = "Hindawi Limited",

}

TY - JOUR

T1 - Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends

AU - Pavlovich-Abril, Alán

AU - Rouzaud-Sández, Ofelia

AU - Romero-Baranzini, Ana Lourdes

AU - Vidal-Quintanar, Reyna Luz

AU - Salazar-García, María Guadalupe

PY - 2015/1/1

Y1 - 2015/1/1

U2 - 10.1111/jfq.12103

DO - 10.1111/jfq.12103

M3 - Article

SP - 30

EP - 39

JO - Journal of Food Quality

JF - Journal of Food Quality

SN - 0146-9428

ER -