Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneou...

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Detalles Bibliográficos
Autores principales: Reidzane, Sanita, Gramatina, Ilze, Galoburda, Ruta, Komasilovs, Vitalijs, Zacepins, Aleksejs, Bljahhina, Anastassia, Kince, Tatjana, Traksmaa, Anna, Klava, Dace
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818821/
https://www.ncbi.nlm.nih.gov/pubmed/36613370
http://dx.doi.org/10.3390/foods12010155

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818821/
https://www.ncbi.nlm.nih.gov/pubmed/36613370
http://dx.doi.org/10.3390/foods12010155

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