Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Article ID	Journal	Published Year	Pages	File Type
6985487	Food Hydrocolloids	2018	38 Pages	PDF

Keywords

FSB FAA FWB tPA EPS CMC ANF CFU HPMC TTA Guar gum LAB Free amino acids Exopolysaccharides Lactic acid bacteria Texture profile analysis Fermentation Dextran Rheology Dough yield Anti-nutritional factors Faba bean Bread Sourdough hydroxypropylmethyl cellulose Hydrocolloids colony-forming unit Molecular weight kappa carrageenan Carboxymethyl cellulose total titratable acidity

Related Topics

Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Authors

Yaqin Wang, Päivi Sorvali, Arja Laitila, Ndegwa Henry Maina, Rossana Coda, Kati Katina,