Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (<i>p</i> &lt; 0.05) on dough farinographical and tensile properties. With the increa...

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Hlavní autoři: Yunlong Li, Jing Lv, Lei Wang, Yingying Zhu, Ruiling Shen
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2020-01-01
Edice:Applied Sciences
Témata:
millet bran dietary fiber
dough rheology
steamed bread
digestion in vitro
On-line přístup:https://www.mdpi.com/2076-3417/10/3/912
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