Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

详细信息    查看全文

• 作者：Antonella Pasqualone^a ; ^{antonella.pasqualone@uniba.it} ; Barbara Laddomada^b ; Isabella Centomani^a ; Vito Michele Paradiso^a ; Davide Minervini^c ; Francesco Caponio^a ; Carmine Summo^a
• 关键词：Durum wheat bread ; Micronized bran ; Debranning ; Texture ; Bioactive compounds
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：151-159
• 全文大小：481 K
• 卷排序：78

文摘

Micronized air-classified bran was rich of dietary fiber, proteins and phenolics. Durum milling by-products raised fiber, phenolics and antioxidant activity of bread. The addition of micronized bran up to 100 g/kg did not alter bread consistency. Bread added of 100 g/kg micronized bran had similar volume than control. The addition of micronized bran up to 200 g/kg did not alter dough development time.