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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Detaylı Bibliyografya
Asıl Yazarlar: Yunlong Li, Jing Lv, Lei Wang, Yingying Zhu, Ruiling Shen
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2020-01-01
Seri Bilgileri:Applied Sciences
Konular:
millet bran dietary fiber
dough rheology
steamed bread
digestion in vitro
Online Erişim:https://www.mdpi.com/2076-3417/10/3/912
Etiketler: Etiketle
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