A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable p...

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Detalles Bibliográficos
Autores principales: Renzetti, Stefano, Theunissen, Mira, Horrevorts, Karlijn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534771/
https://www.ncbi.nlm.nih.gov/pubmed/34681360
http://dx.doi.org/10.3390/foods10102311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534771/
https://www.ncbi.nlm.nih.gov/pubmed/34681360
http://dx.doi.org/10.3390/foods10102311

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