Treatment of bran containing bread by baking enzymes; effect on the growth of probiotic bacteria on soluble dietary fiber extract in vitro.

Abstract

Different ways of treating bran by baking enzymes prior to dough making and the baking process were used to increase the amount of water-soluble dietary fiber (DF) in wheat bread with added bran. Soluble DF was extracted from the bread with water and separated from the digestible material with gastrointestinal tract enzymes and by solvent precipitation. The… (More)

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@article{Saarinen2012TreatmentOB, title={Treatment of bran containing bread by baking enzymes; effect on the growth of probiotic bacteria on soluble dietary fiber extract in vitro.}, author={Markku T. Saarinen and Sampo J. Lahtinen and Jens Frisbaek S\orensen and Kirsti Tiihonen and A C Ouwehand and Nina E. Rautonen and Andrew Morgan}, journal={Bioscience, biotechnology, and biochemistry}, year={2012}, volume={76 6}, pages={1135-9} }