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- Garcia-Diaz, S., et al. Show all 5 Authors
- International journal of gastronomy and food science 2017 v.9 pp. 39-48
- bacteria; baking; breads; crystal structure; diffusivity; dough; fermentation; gastronomy; juices; protein structure; sap; starch granules; thermal properties; viscosity; weight loss; wheat; yeasts; Mexico
- ... This work studied rheological and thermal properties of dough and textural and microstructural features of bread with pulque, a white sap made from the juice of certain species of agave in Mexico, as leavening agent. To this end, a basic dough recipe (wheat flour-33.7%, sugar-2.5%, salt-0.5%, and water-63.3% w/w) was used as control. Dough variations were produced by substituting water (25%, 50%, ...