The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2024-08-01
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| Serie: | Foods |
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| Accesso online: | https://www.mdpi.com/2304-8158/13/16/2482 |
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