Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Food Chemistry

Volumn 285, Issue , 2019, Pages 221-230

  Wang, Yaqin ^a   Compaoré Sérémé, Diarra ^b   Sawadogo Lingani, Hagrétou ^b   Coda, Rossana ^a   Katina, Kati ^a   Maina, Ndegwa Henry ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b Centre National de la Recherche Scientifique Ouagadougou   (Burkina Faso)

Author keywords

Dextran; Digestibility; Fermentation; Millet; Phenolic compounds; Rheology; Staling

Indexed keywords

FERMENTATION; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; NUTRITION; RHEOLOGY;

ANTI-OXIDANT ACTIVITIES; DIGESTIBILITY; EXTENSIONAL PROPERTIES; IN-SITU PRODUCTION; MILLET; NUTRITIONAL PROPERTIES; PHENOLIC COMPOUNDS; STALING;

DEXTRAN;

AMYLOPECTIN; CARBOXYLIC ACID; DEXTRAN; FRUCTOSE; GLUCOSE; STARCH; SUCROSE; ANTIOXIDANT; PHENOL DERIVATIVE;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; CELL COUNT; CRYSTALLIZATION; DOUGH; DPPH RADICAL SCAVENGING ASSAY; FERMENTATION; FLOW KINETICS; GLYCEMIC INDEX; IC50; LACTIC ACID BACTERIUM; MOISTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; NUTRITIONAL VALUE; PEARL MILLET; PH; PROTEIN DEGRADATION; VISCOSITY; WHOLE GRAIN; ANALYSIS; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; METABOLISM; PENNISETUM;

AMYLOPECTIN; ANTIOXIDANTS; BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; DEXTRANS; FLOUR; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; NUTRITIVE VALUE; PENNISETUM; PHENOLS; RHEOLOGY; WHOLE GRAINS;

EID: 85061198535     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.01.126     Document Type: Article

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