Inulin enrichment of gluten free breads: Interaction between inulin and yeast

Food Chemistry

Volumn 278, Issue , 2019, Pages 545-551

  Morreale, Federico ^a,b   Benavent Gil, Yaiza ^a   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Bread; Fructans; Gluten free; Inulin; Invertase activity; Yeast

Indexed keywords

FOOD PRODUCTS; YEAST;

BREAD; FRUCTANS; GLUTEN-FREE; INULIN; INVERTASE ACTIVITY;

POLYSACCHARIDES;

BETA FRUCTOFURANOSIDASE; FRUCTAN; INULIN; PREBIOTIC AGENT;

ARTICLE; BAKERY PRODUCT; BREAD; BREAD CRUMB; CHEMICAL INTERACTION; CONTROLLED STUDY; DOUGH; ENZYME ACTIVITY; FOOD MICROBIOTECHNOLOGY; FOOD TEXTURE; GLUTEN FREE BREAD; HYDROLYSIS; NONHUMAN; NUTRITIONAL VALUE; ORGANISMAL INTERACTION; POLYMERIZATION; QUALITY CONTROL; RICE FLOUR; SACCHAROMYCES CEREVISIAE; FLOUR; ORYZA; YEAST;

BREAD; FLOUR; INULIN; ORYZA; PREBIOTICS; SACCHAROMYCES CEREVISIAE; YEASTS;

EID: 85057098421     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.11.066     Document Type: Article

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