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Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of...

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Autori principali: Donatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, Maria Concetta Strano, Maria Allegra, Silvia Zingale, Alfio Spina
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2023-01-01
Serie:Plants
Soggetti:
durum wheat bread
barley flour
thin bran
physicochemical features
β-glucans
Mixograph
Accesso online:https://www.mdpi.com/2223-7747/12/2/397
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