Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties

Author:

Jiang XiaofeiORCID,Wang Xiaotong,Zhou Shengmin

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Effect of various sodium chloride mass fractions on wheat and rye bread using different dough preparation techniques;Ambrosewicz-Walacik;Food Technology and Biotechnology,2016

2. The possibility of using by-products from the flaxseed industry for functional bread production;Anna;LWT - Food Science and Technology,2020

3. Maillard reaction products in processed food: Pros and cons;Bastos;Food Industrial Processes - Methods and Equipment,2012

4. Quinoa and flaxseed: Potential ingredients in the production of bread with functional quality;Calderelli;Brazilian Archives of Biology and Technology,2010

5. Effect of heat treatments on chemical analysis of dietary fiber;Chang;Journal of Food Science,1990

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