High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic...

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Detalles Bibliográficos
Autores principales: Astiz, Valentina, Guardianelli, Luciano Martín, Salinas, María Victoria, Brites, Carla, Puppo, María Cecilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818581/
https://www.ncbi.nlm.nih.gov/pubmed/36613386
http://dx.doi.org/10.3390/foods12010170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818581/
https://www.ncbi.nlm.nih.gov/pubmed/36613386
http://dx.doi.org/10.3390/foods12010170

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