The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxy...

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Bibliographic Details
Main Authors: María Teresa Molina, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz, Pedro Bouchon
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
rotary-moulded biscuit
wheat bran
arabinoxylan
elastic modulus
gelatinization
micro-CT
Online Access:https://www.mdpi.com/2304-8158/10/10/2335

Internet

https://www.mdpi.com/2304-8158/10/10/2335

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