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Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review
During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly,...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Inc
2010
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3032915/ https://www.ncbi.nlm.nih.gov/pubmed/21535512 http://dx.doi.org/10.1111/j.1750-3841.2010.01815.x |