The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake
The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead o...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 7 vom: 01. Okt., Seite 618-629 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Gluten-free cake clean label oat fibre oat β-glucan texture Dietary Fiber Polysaccharides, Bacterial Powders beta-Glucans mehr... |
| Online verfügbar |
Volltext |