Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of...

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出版年:	Plants
主要な著者:	Donatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, Maria Concetta Strano, Maria Allegra, Silvia Zingale, Alfio Spina
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-01-01
主題:	durum wheat bread barley flour thin bran physicochemical features β-glucans Mixograph
オンライン･アクセス:	https://www.mdpi.com/2223-7747/12/2/397