Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages H97-H107

  Sivam, Anusooya S ^a,b   Sun Waterhouse, Dongxiao ^a   Waterhouse, Geoffrey I N ^a,b   Quek, Siewyoung ^a,b   Perera, Conrad O ^a,b  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Antioxidant activity; Apple pectin; Bread dough and finished bread; Fruit phenolic extract; Methoxy content; Phenolic content and composition

Indexed keywords

ACTINIDIA DELICIOSA; MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 79954988978     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02086.x     Document Type: Article

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