Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality

Bchir, Brahim; Rabetafika, Holy-Nadia; Paquot, Michel; Blecker, Christophe

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Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality

Bchir, Brahim; Rabetafika, Holy-Nadia; Paquot, Michel et al.

2014 • 2ème journées Scientifiques de l'Agro-Alimentaire (J.S.A.A. 2014)

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https://hdl.handle.net/2268/168486

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Keywords :

Flesh fibre concentrate; Bread, Dough, Farinograph; Alveograph, Visco-amylograph

Disciplines :

Food science

Author, co-author :

Bchir, Brahim

Rabetafika, Holy-Nadia ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality

Publication date :

07 April 2014

Event name :

2ème journées Scientifiques de l'Agro-Alimentaire (J.S.A.A. 2014)

Event organizer :

Association Méditerranéenne des Industries Agro-Alimentaires (A.M.I.A.A.)

Event place :

Sousse, Tunisia

Event date :

du 4 au 7 avril 2014

By request :

Yes

Audience :

International

Available on ORBi :

since 29 May 2014

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