The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

European Food Research and Technology

Volumn 238, Issue 5, 2014, Pages 763-771

  Zannini, Emanuele ^a   Waters, Deborah M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread quality; Dextran; HPMC; Xanthan gum

Indexed keywords

COLLOIDS; DEXTRAN; PROTEINS; XANTHAN GUM;

BREAD QUALITY; CRUMB STRUCTURE; GRAIN MOISTURES; HIGH-QUALITY PRODUCTS; HPMC; HYDROXYPROPYL METHYLCELLULOSE; QUALITY PARAMETERS; WHOLEMEAL FLOURS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 84900332910     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2161-8     Document Type: Article

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