Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.

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Author(s): SCHEUER, P. M.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A. de

Publication year: 2016

Keywords: Bread, Farinha de trigo integral, Fat replacer, Grupo de análise sensorial, Padrão de textura, Panificação, Sensory trained panel, Substituto da gordura, Texture profile, Whole-wheat flour

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Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.

Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.

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