Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

Antioxidant dietary fiber (ADF) is the dietary fiber with natural phenolic compounds, which are beneficial for human health. The addition of ADF to bread increased nutrition and health benefits for consumers. Besides improving the dietary fiber content, polyphenol content, and antioxidant capacity,...

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Bibliographic Details
Main Authors:	Jingwen Xu, Yonghui Li, Yong Zhao, Donghai Wang, Weiqun Wang
Format:	Article
Language:	English
Published:	Elsevier 2021-05-01
Series:	Journal of Functional Foods
Subjects:	Antioxidant dietary fiber Dough property Bread quality Sensory property Hydrocolloids
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464621000839

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