Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

European Food Research and Technology

Volumn 232, Issue 3, 2011, Pages 405-413

  Hager, Anna Sophie ^a   Ryan, Liam A M ^a   Schwab, Clarissa ^b   Gänzle, Michael G ^b   O'Doherty, John V ^c   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF ALBERTA   (Canada)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beta glucan; Gluten free; Prebiotic; Rheology; Wheat

Indexed keywords

FIBERS; FOOD PRODUCTS; NUTRITION; POLYSACCHARIDES; RHEOLOGY; SIZE EXCLUSION CHROMATOGRAPHY;

BETA-GLUCANS; CHOLESTEROL LOWERING; CRUMB MICROSTRUCTURE; FUNCTIONAL INGREDIENT; GLUTEN-FREE; PREBIOTICS; TECHNOLOGICAL PROPERTIES; WHEAT;

BAKERIES;

TRITICUM AESTIVUM;

EID: 79952003330     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1409-1     Document Type: Article

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