Effects of added inulin and wheat gluten on structure of rye porridge

@inproceedings{VzquezGutirrez2016EffectsOA,
  title={Effects of added inulin and wheat gluten on structure of rye porridge},
  author={Jos{\'e} Luis V{\'a}zquez-Guti{\'e}rrez and Daniel Per Johansson and Maud Langton},
  year={2016}
}
Abstract The aim was to study the microstructure and distribution of components of rye porridge enriched with different inulin and gluten proportions (0:0, 3:9, 6:6, 9:3), and their relationship with texture. Inulin was labeled with fluorescein isothiocyanate (FITC) prior to its addition to the porridges, and multiple staining was applied to cryosections in order to also observe other components of the porridges. Porridge structure consisted of grain fragments and a continuous phase formed by… CONTINUE READING