Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensogr...

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Detalles Bibliográficos
Autores principales: Cardone, Gaetano, D’Incecco, Paolo, Casiraghi, Maria Cristina, Marti, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143436/
https://www.ncbi.nlm.nih.gov/pubmed/32121490
http://dx.doi.org/10.3390/foods9030260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143436/
https://www.ncbi.nlm.nih.gov/pubmed/32121490
http://dx.doi.org/10.3390/foods9030260

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