Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four...

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Detalles Bibliográficos
Autores principales: Yu, Liwei, Ma, Yanrong, Zhao, Yiyue, Pan, Yilin, Tian, Renmei, Yao, Xiaohua, Yao, Youhua, Cao, Xinyou, Geng, La, Wang, Zhonghua, Wu, Kunlun, Gao, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8710734/
https://www.ncbi.nlm.nih.gov/pubmed/34966773
http://dx.doi.org/10.3389/fnut.2021.785847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8710734/
https://www.ncbi.nlm.nih.gov/pubmed/34966773
http://dx.doi.org/10.3389/fnut.2021.785847

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