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The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxy...

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Detalles Bibliográficos
Autores principales:	Molina, María Teresa, Lamothe, Lisa, Gunes, Deniz Z., Vaz, Sandra M., Bouchon, Pedro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535077/ https://www.ncbi.nlm.nih.gov/pubmed/34681384 http://dx.doi.org/10.3390/foods10102335

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