IMPROVING THE RHEOLOGICAL AND QUALITATIVE PROPERTIES OF BREAD WHEAT BY BARLEY-EXTRACTED PENTOSANES
This study was aimed to improve the rheological and qualitative properties of the most common bread, wheat bread, by barley pentosanes, which is not optimally utilized although it's many benefits and its huge production. Therefore, water-soluble pentosanes (WSP) and water-insoluble pentosanes...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2022-10-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1635 |