Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread

@inproceedings{Jacobs2008EvaluationOB,
  title={Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread},
  author={Morrison S. Jacobs and Marta S. Izydorczyk and Keith R. Preston and Jody Elaine Dexter},
  year={2008}
}
BACKGROUND: Roller milling of hull-less barley generates fibre-rich fractions (FRF) enriched in non-starch polysaccharides from the endosperm cell walls (β-glucans and arabinoxylans). This investigation was initiated to compare the suitability of different baking processes and to determine the optimal conditions for incorporation of barley FRF into pan bread. RESULTS: Addition of FRF from waxy and high-amylose starch hull-less barley genotypes was evaluated in pan bread prepared from Canada… CONTINUE READING

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