Minimizing molecular weight reduction of β-glucan during barley bread making

LWT

Volumn 64, Issue 2, 2015, Pages 767-774

  Rieder, Anne ^a   Ballance, Simon ^a   Løvaas, Andre ^a   Knutsen, Svein Halvor ^a  

^a NOFIMA   (Norway)

Author keywords

Barley; Bread quality; Molecular weight; Glucan; Glucanase

Indexed keywords

BREADMAKING; FOOD PRODUCTS; MOLECULAR WEIGHT; PARTICLE SIZE; POLYSACCHARIDES;

BARLEY; BLOOD GLUCOSE LEVEL; BREAD QUALITY; DRY HEAT TREATMENT; GLUCANASE; MOLECULAR WEIGHT REDUCTIONS; PHYSIOLOGICAL EFFECTS; WEIGHT-AVERAGE MOLECULAR WEIGHT;

THERMAL PROCESSING (FOODS);

EID: 84944319086     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.034     Document Type: Article

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