Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends
Author:
Funder
INRA
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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2. Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach;Angioloni;Food Research International,2008
3. Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making;Arcila;Food Research International,2015
4. The influence of dietary fibres on bubble development during bread making;Cavella,2008
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