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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Kurek,Marcin Andrzej (1) Piwińska,Monika (1) Wierzbicka,Agnieszka (1) Wyrwisz,Jarosław (1) Palavra-chave Bakery (1) Dietary fiber (1) Wheat bread (1) Β-glucan (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2015 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan Ciênc. Tecnol. Aliment. Kurek,Marcin Andrzej; Wyrwisz,Jarosław; Piwińska,Monika; Wierzbicka,Agnieszka. β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters... Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat bread; Bakery; Dietary fiber; Β-glucan. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200273 Registros recuperados: 1 Primeira ... 1 ... Última

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