Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose an...
Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content
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Language
English
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Contents
Twenty‐five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole‐grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the...
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Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content
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TN_cdi_crossref_primary_10_1111_jfpp_15805
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_15805
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.15805
