Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a pr...

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Detalles Bibliográficos
Autores principales: Dai, Yaxi, Bharathi, Radhika, Jungers, Jacob, Annor, George Amponsah, Tyl, Catrin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303953/
https://www.ncbi.nlm.nih.gov/pubmed/34202754
http://dx.doi.org/10.3390/foods10071464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303953/
https://www.ncbi.nlm.nih.gov/pubmed/34202754
http://dx.doi.org/10.3390/foods10071464

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