Article ID Journal Published Year Pages File Type
5762374 Journal of Cereal Science 2017 21 Pages PDF
Abstract
Results indicated that inulin potential as fibre enrichment in wheat bread is limited, 15% Fibruline DS being a maximum percent to be used in bread-making of half-white flour, a dosage above being critically for dough rheological behaviour and the quality of high-fibre bread.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Functional bread: Effect of inulin-type products addition on dough rheology and bread quality
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