Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads

European Food Research and Technology

Volumn 239, Issue 5, 2014, Pages 803-811

  Knez, Marija ^a   Abbott, Cathy ^a   Stangoulis, James C R ^a  

^a FLINDERS UNIVERSITY   (Australia)

Author keywords

Arabinoxylans; Baking; Chapatti; Dietary fiber; Fructans; Leavened breads; Prebiotics

Indexed keywords

BAKERIES; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID SUGAR; YEAST;

ARABINOXYLANS; BAKING; CHAPATTI; DIETARY FIBERS; FRUCTANS; LEAVENED BREADS; PREBIOTICS;

POLYSACCHARIDES;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84928376596     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2273-1     Document Type: Article

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