C. Benedito de Barber: search on Z-Library

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1

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M Rosell, Carmen Benedito de Barber

Journal:

Year:

2002

Language:

english

File:

PDF, 110 KB

english, 2002

2

Effect of low molecular weight dextrins on gelatinization and retrogradation of starch

Encarna Durán, Alberto León, Berta Barber, C. Benedito de Barber

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 170 KB

english, 2001

3

Influence of hydrocolloids on dough rheology and bread quality

C.M Rosell, J.A Rojas, C Benedito de Barber

Journal:

Food Hydrocolloids

Year:

2001

Language:

english

File:

PDF, 240 KB

english, 2001

4

A new approach to study starch changes occurring in the dough-baking process and during bread storage

Alberto León, Encarna Durán, C. Benedito de Barber

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 129 KB

english, 1997

5

Microflora of the sour dough of wheat flour bread

M. Antonia Martinez-Anaya, M. José Torner, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

1990

Language:

english

File:

PDF, 607 KB

english, 1990

6

Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs

Carmen Benedito de Barber, Concepcíon Collar, José Antonio Prieto, Salvador Barber

Journal:

European Food Research and Technology

Year:

1989

Language:

english

File:

PDF, 407 KB

english, 1989

7

Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs

M.J. Torner, M.A. Martínez-Anaya, B. Antuña, C. Benedito de Barber

Journal:

International Journal of Food Microbiology

Year:

1992

Language:

english

File:

PDF, 474 KB

english, 1992

8

Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough

CONCEPCIÓN COLLAR ESTEVE, CARMEN BENEDITO DE BARBER, MARÍA ANTONIA MARTÍNEZ-ANAYA

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 564 KB

english, 1994

9

Utilization of Enzyme Mixtures To Retard Bread Crumb Firming

León, Alberto E., Durán, Encarna, Benedito de Barber, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 65 KB

english, 2002

10

Role of maltodextrins in the staling of starch gels

J. A. Rojas, C. M. Rosell, C. Benedito de Barber

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 85 KB

english, 2001

11

Amino Acid Metabolism by Yeasts and Lactic Acid Bacteria during Bread Dough Fermentation

CONCEPCIÓN COLLAR, ARTURO F. MASCARÓS, CARMEN BENEDITO DE BARBER

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 773 KB

english, 1992

12

Experimental Approach To Optimize the Use of α-Amylases in Breadmaking

Rosell, Cristina M., Haros, Monica, Escrivá, Consuelo, Benedito de Barber, Carmen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 68 KB

english, 2001

13

Biochemical characteristics and breadmaking performance of freeze-dried wheat sour dough starters

M. Antonia Martínez-Anaya, Benilde Pitarch, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

1993

File:

PDF, 560 KB

1993

14

Pasting properties of different wheat flour-hydrocolloid systems

J.A. Rojas, C.M. Rosell, C. Benedito de Barber

Journal:

Food Hydrocolloids

Year:

1999

Language:

english

File:

PDF, 258 KB

english, 1999

15

Effect of processing conditions on acidification properties of wheat sour doughs

M.A. Martínez-Anaya, C. Benedito de Barber, C. Collar Esteve

Journal:

International Journal of Food Microbiology

Year:

1994

Language:

english

File:

PDF, 391 KB

english, 1994

16

A differential scanning calorimetry study of wheat proteins

Alberto León, Cristina M. Rosell, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 141 KB

english, 2003

17

The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid bacteria

M. José Torner, Alberto Bainotti, M. Antonia Martinez-Anaya, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

1989

Language:

english

File:

PDF, 508 KB

english, 1989

18

Biochemical evolution of nitrogen compounds during fermentation of wheat bread doughs containing pure cultures of lactic acid bacteria

Concepción Collar, Arturo Mascarós, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

1990

Language:

english

File:

PDF, 380 KB

english, 1990

19

Chemometrics Assess Quality of Breadmaking Starters

M.A. MARTÍNEZ-ANAYA, B. PITARCH, C. BENEDITO DE BARBER

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 766 KB

english, 1993

20

Reversed-Phase High-Performance Liquid Chromatographic Determination of Biochemical Changes in Free Amino Acids During Wheat Flour Mixing and Bread Baking

Prieto, J. A., Collar, C., Benedito de Barber, C.

Journal:

Journal of Chromatographic Science

Year:

1990

Language:

english

File:

PDF, 1.08 MB

english, 1990

21

Viability and Performance of Pure Yeast Strains in Frozen Wheat Dough

R. BÁGUENA, M.D. SORIANO, M.A. MARTÍNEZ-ANAYA, C. BENEDITO DE BARBER

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 688 KB

english, 1991

22

Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms

Salvador Barber, M. José Torner, M. Antonia Martínez-Anaya, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

1989

Language:

english

File:

PDF, 618 KB

english, 1989

23

Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour

C. M. Rosell, Jose A. Rojas, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 72 KB

english, 2001

24

Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

Salvador Barber, Rosario Báguena, Carmen Benedito de Barber, M. Antonia Martínez-Anaya

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 760 KB

english, 1991

25

Low Molecular Weight Peptides of Bread Dough and Bread. Dynamics During Fermentation and Baking

Prieto, J. A., Collar, C., De Barber, C. Benedito

Journal:

Journal of Liquid Chromatography

Year:

1992

Language:

english

File:

PDF, 684 KB

english, 1992

26

The baking process of wheat rolls followed by cryo scanning electron microscopy

J. A. Rojas, C. M. Rosell, C. Benedito de Barber, I. Pérez-Munuera, M. A. Lluch

Journal:

European Food Research and Technology

Year:

2000

Language:

english

File:

PDF, 507 KB

english, 2000

27

Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase

Alberto León, Encarna Durán, C. Benedito de Barber

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 126 KB

english, 1997

28

Separation of Amino Acids Dimethylaminobenzenethiohydantoin Derivatives by Reversed-Phase High-Performance Liquid Chromatography

Prieto, J. A., Collar, C., Benedito de Barber, C.

Journal:

Journal of Chromatographic Science

Year:

1991

Language:

english

File:

PDF, 755 KB

english, 1991

29

Contribution of the microbial mass to the nitrogen profile of wheat bread doughs started with pure and mixed cultures of yeast and lactic acid bacteria

Conception Collar, Arturo Mascarós, Mauricio Brito, Carmen Benedito de Barber

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 507 KB

english, 1991

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