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 journal › Article

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

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Pavlovich-Abril, Alán ; Rouzaud-Sández, Ofelia ; Romero-Baranzini, Ana Lourdes ; Vidal-Quintanar, Reyna Luz ; Salazar-García, María Guadalupe. / Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends. In: Journal of Food Quality. 2015 ; pp. 30-39.
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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",
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doi = "10.1111/jfq.12103",
language = "American English",
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journal = "Journal of Food Quality",
issn = "0146-9428",
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Pavlovich-Abril, A, Rouzaud-Sández, O, Romero-Baranzini, AL, Vidal-Quintanar, RL & Salazar-García, MG 2015, 'Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends', Journal of Food Quality, pp. 30-39. https://doi.org/10.1111/jfq.12103

Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends. / Pavlovich-Abril, Alán; Rouzaud-Sández, Ofelia; Romero-Baranzini, Ana Lourdes; Vidal-Quintanar, Reyna Luz; Salazar-García, María Guadalupe.

In: Journal of Food Quality, 01.01.2015, p. 30-39.

Research output: Contribution to journal › Article

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 -

Pavlovich-Abril A, Rouzaud-Sández O, Romero-Baranzini AL, Vidal-Quintanar RL, Salazar-García MG. Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends. Journal of Food Quality. 2015 Jan 1;30-39. https://doi.org/10.1111/jfq.12103

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