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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Fereshteh Ansari, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, Seid Mahdi Jafari
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2022-10-01
Σειρά:	Foods
Θέματα:	prebiotics resistant starch inulin polydextrose farinography-extensography
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/11/21/3366
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