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...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 7 vom: 01. Okt., Seite 618-629 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2019
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Gluten-free cake clean label oat fibre oat β-glucan texture Dietary Fiber Polysaccharides, Bacterial Powders beta-Glucans plus... |
| Accès en ligne |
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