Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Food Hydrocolloids

Volumn 84, Issue , 2018, Pages 396-405

  Wang, Yaqin ^a   Sorvali, Päivi ^a   Laitila, Arja ^b   Maina, Ndegwa Henry ^a   Coda, Rossana ^a   Katina, Kati ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Bread; Dextran; Faba bean; Fermentation; Hydrocolloids; Rheology

Indexed keywords

DEXTRAN; FOOD PRODUCTS; TEXTURES; VISCOELASTICITY;

BREAD; ENRICHED FOOD; FABA BEANS; FOOD INGREDIENTS; HIGH-CONTENT; HYDROCOLLOID; SENSORY PROPERTIES; SYNTHESISED; VISCOELASTIC PROPERTIES; WHEAT BREADS;

FERMENTATION;

EID: 85049341357     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.05.042     Document Type: Article

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