The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin

The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant st...

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Detalles Bibliográficos
Autores principales: Ansari, Fereshteh, Pimentel, Tatiana Colombo, Pourjafar, Hadi, Ibrahim, Salam A., Jafari, Seid Mahdi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655152/
https://www.ncbi.nlm.nih.gov/pubmed/36359979
http://dx.doi.org/10.3390/foods11213366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655152/
https://www.ncbi.nlm.nih.gov/pubmed/36359979
http://dx.doi.org/10.3390/foods11213366

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