Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough-Reference-Cited by-同舟云学术

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Published:2024-07-12 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Grgić Tomislava^ORCID,Bleha Roman^ORCID,Smrčková Petra,Synytsya Andriy^ORCID,Voučko Bojana^ORCID,Mustač Nikolina Čukelj^ORCID,Sluková Marcela^ORCID,Novotni Dubravka^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03504-y.pdf

Reference77 articles.

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2. Aboshora, W., Lianfu, Z., Dahir, M., Qingran, M., Musa, A., Gasmalla, M. A. A., & Omar, K. A. (2016). Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential. Journal of Food Science and Technology, 53(1), 591–600.

3. Ahmad, A., Anjum, F. M., Zahoor, T., Nawaz, H., & Ahmed, Z. (2010). Extraction and characterization of β-d-glucan from oat for industrial utilization. International Journal of Biological Macromolecules, 46(3), 304–309.

4. Åman, P., Rimsten, L., & Andersson, R. (2004). Molecular weight distribution of β-Glucan in oat-based foods. Cereal Chemistry, 81(3), 356–360. https://doi.org/10.1094/CCHEM.2004.81.3.356

5. AOAC – Association of Official Analytical Chemists. (2012). Official Method 995.16 β-D-glucan in barley and oats. Official Methods of analysis of AOAC International (19th ed.). Washington.