Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient

The fate of β-glucan (BG) health promoting properties during food production is crucial, but not predictable yet. Therefore, high molar mass BG (hBG) and control BG (cBG) were extracted from two barley varieties, characterized and added to wheat breads at levels of 3% and 6%. Bread quality criteria,...

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Detalles Bibliográficos
Autores principales: Schmidt, Marcus, Sciurba, Elisabeth, Nikolay, Sharline, Hüsken, Alexandra, Smit, Inga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032243/
https://www.ncbi.nlm.nih.gov/pubmed/35458132
http://dx.doi.org/10.3390/nu14081570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032243/
https://www.ncbi.nlm.nih.gov/pubmed/35458132
http://dx.doi.org/10.3390/nu14081570

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