Blanca Pérez's research while affiliated with Universidad de Valladolid and other places

What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.

It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.

If you're a ResearchGate member, you can follow this page to keep up with this author's work.

If you are this author, and you don't want us to display this page anymore, please let us know.

Publication (1)

Improving gluten-free bread quality by enrichment with acidic food additives
Article
  • Aug 2011
An experimental design has been developed to improve gluten-free bread formulation, on the basis of rice flour and hydroxypropylmethylcellulose (HPMC) as alternative baking ingredients. In order to improve the quality of gluten-free bread, several levels of acidic food additives (acetic acid, lactic acid, citric acid and monosodium phosphate) have...
Cite
Request full-text

Citations

... The use of organic acids, specifically acetic acid, helps control the pH of the dough, influencing the activity of other compounds and affecting the overall structure of the dough (Blanco et al., 2011). Organic acids can also reduce the molecular weight of proteins and starches, leading to an increase in NH2, free SH, and reducing sugar contents, resulting in increased dough capacity to retain gas. ...
Reference: Journal Pre-proof Improving gluten-free bread volume using additives: a review Highlights of the study  Using whole matrix simplifies formulation, reducing the need for extra ingredients. Improving gluten-free bread volume using additives: a review
View