The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% unt...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Jomantaite, Ieva, Mockus, Ernestas, Ruibys, Romas, Baltusnikiene, Aldona, Santini, Antonello, Zokaityte, Egle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535695/
https://www.ncbi.nlm.nih.gov/pubmed/34681550
http://dx.doi.org/10.3390/foods10102501

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535695/
https://www.ncbi.nlm.nih.gov/pubmed/34681550
http://dx.doi.org/10.3390/foods10102501

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