The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm....

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Detalles Bibliográficos
Autores principales: Shevade, Ashwini V., O’Callaghan, Yvonne C., O’Brien, Nora M., O’Connor, Tom P., Guinee, Timothy P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068679/
https://www.ncbi.nlm.nih.gov/pubmed/30011920
http://dx.doi.org/10.3390/foods7070113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068679/
https://www.ncbi.nlm.nih.gov/pubmed/30011920
http://dx.doi.org/10.3390/foods7070113

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