El pan y su proceso de elaboración
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| Format: | Artículo científico |
| Sprache: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| _version_ | 1876458832224321536 |
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| author | J. M. Mesas |
| author_facet | J. M. Mesas |
| contents | El pan y su proceso de elaboración J. M. Mesas M. T. Alegre Química Bread breadmaking The present article is a review on some aspects relative to the bread and its process of production. The product andsome types of bread are defined according to the spanish regulations. The different raw materials used in breadmaking arealso commented. The different systems of production as well as the stages of the manufacturing process are described ofsummarized way. Finally, the current trends in breadmaking are commented using comparative flow charts to distinguishthe technologies that use industrial cold in some stage of the process. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430508 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430508 |
| institution | Redalyc |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | El pan y su proceso de elaboración J. M. Mesas Química Bread breadmaking El pan y su proceso de elaboración J. M. Mesas M. T. Alegre Química Bread breadmaking The present article is a review on some aspects relative to the bread and its process of production. The product andsome types of bread are defined according to the spanish regulations. The different raw materials used in breadmaking arealso commented. The different systems of production as well as the stages of the manufacturing process are described ofsummarized way. Finally, the current trends in breadmaking are commented using comparative flow charts to distinguishthe technologies that use industrial cold in some stage of the process. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430508 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.3 |
| title | El pan y su proceso de elaboración |
| topic | Química Bread breadmaking |
| url | https://www.redalyc.org/articulo.oa?id=72430508 |