{"id":35811,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-distintos-ingredientes-en-las-caracteristicas-fisico-quimicas-y-sensoriales-de-productos-de-bolleria\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"influencia-de-distintos-ingredientes-en-las-caracteristicas-fisico-quimicas-y-sensoriales-de-productos-de-bolleria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-distintos-ingredientes-en-las-caracteristicas-fisico-quimicas-y-sensoriales-de-productos-de-bolleria\/","title":{"rendered":"Influencia de distintos ingredientes en las caracteristicas fisico-quimicas y sensoriales de productos de bolleria."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Teresa Turi\u00f1o Rodriguez <\/strong><\/h2>\n<p>Se estudi\u00f3 el efecto de la adici\u00f3n de distintas proporciones de az\u00facar y sal, y la adici\u00f3n de dextrosa, glicerol o sorbitol a una masa de bollo dulce, con el objeto de prolongar su per\u00edodo de conservaci\u00f3n microbiol\u00f3gica. Estas modificaciones originaron una disminuci\u00f3n importante de la actividad de agua de los bollos, con la consiguiente prolongaci\u00f3n del per\u00edodo de conservaci\u00f3n libre de mohos. Los bollos con un per\u00edodo de conservaci\u00f3n m\u00e1s prolongado presentaron una p\u00e9rdida de calidad importante con respecto a la muestra testigo, tanto desde el punto de vista sensorial como instrumental.  empleando formulaciones menos concentradas se pueden a\u00f1adir cantidades moderadas de az\u00facar, sal, dextrosa, glicerol o sorbitol, sin originar una alteraci\u00f3n importante de la calidad de las muestras, aunque la vida de conservaci\u00f3n microbiol\u00f3gica de los bollos puede extenderse menos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de distintos ingredientes en las caracteristicas fisico-quimicas y sensoriales de productos de bolleria.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de distintos ingredientes en las caracteristicas fisico-quimicas y sensoriales de productos de bolleria. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Teresa Turi\u00f1o Rodriguez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Carmen Benedito Mengod<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Julian Rivas Gonzalo <\/li>\n<li>Tom\u00e1s Huerta Grau (vocal)<\/li>\n<li>Elvira Costell Iba\u00f1ez (vocal)<\/li>\n<li> Lagarda Blanch M. Jes\u00fas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Teresa Turi\u00f1o Rodriguez Se estudi\u00f3 el efecto de la adici\u00f3n de distintas proporciones de az\u00facar y sal, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,4526,20303,1594],"tags":[27264,27408,21522,11691,95279,83590],"class_list":["post-35811","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-panificacion","category-tecnologia-de-los-alimentos","tag-carmen-benedito-mengod","tag-elvira-costell-ibanez","tag-julian-rivas-gonzalo","tag-lagarda-blanch-m-jesus","tag-teresa-turino-rodriguez","tag-tomas-huerta-grau"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/35811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=35811"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/35811\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=35811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=35811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=35811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}