Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML), shape retention coefficient, crust and crumb co...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Kungiene, Giedre, Starkute, Vytaute, Klupsaite, Dovile, Zokaityte, Egle, Cernauskas, Darius, Kamarauskiene, Egle, Özogul, Fatih, Rocha, João Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10641513/
https://www.ncbi.nlm.nih.gov/pubmed/37964936
http://dx.doi.org/10.3389/fnut.2023.1277980

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10641513/
https://www.ncbi.nlm.nih.gov/pubmed/37964936
http://dx.doi.org/10.3389/fnut.2023.1277980

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