Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality

This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that addin...

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Detalles Bibliográficos
Autores principales: Fan, Ling, Li, Li, Xu, Anmin, Huang, Jihong, Ma, Sen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9301053/
https://www.ncbi.nlm.nih.gov/pubmed/35873449
http://dx.doi.org/10.3389/fnut.2022.952525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9301053/
https://www.ncbi.nlm.nih.gov/pubmed/35873449
http://dx.doi.org/10.3389/fnut.2022.952525

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