Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

@inproceedings{Sudha2007InfluenceOF,
  title={Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality},
  author={M. L. Sudha and R. Vetrimani and K. Leelavathi},
  year={2007}
}
Abstract Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart from these benefits, β-glucan-rich fibres have the benefit of reducing the… CONTINUE READING

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