Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties
The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. Therefore, the effect of differently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5719681 |