Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads-Reference-Cited by-同舟云学术

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

Published:2020-08-28 Issue:10 Volume:85 Page:3141-3149
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Juan¹²,Li Qiao¹,Zhai Huisheng¹,Zhang Yuhong³,Zeng Xingquan³⁴,Tang Yawei³⁴,Tashi Nyima³⁴,Pan Zhifen¹^ORCID

Affiliation:

1. Chengdu Institute of Biology Chinese Academy of Sciences Chengdu 610041 China

2. University of Chinese Academy of Sciences Beijing 100049 China

3. Tibet Academy of Agriculture and Animal Sciences Lhasa People's Republic of China

4. State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement Lhasa People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15401

Reference46 articles.

1. Effect of storage temperature on starch retrogradation of bread staling

2. Application of rich in β-glucan flours and preparations in bread baked from frozen dough

3. Physicochemical properties of roller‐milled barley bran and flour;Bhatty R.;Cereal Chemistry,1993

4. Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making

5. Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits

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