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...

Descripció completa

Dades bibliogràfiques

Autors principals:	Fereshteh Ansari, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, Seid Mahdi Jafari
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-10-01
Col·lecció:	Foods
Matèries:	prebiotics resistant starch inulin polydextrose farinography-extensography
Accés en línia:	https://www.mdpi.com/2304-8158/11/21/3366
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!