Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneou...

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Bibliographic Details
Main Authors: Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
hull-less barley
hull-less barley sourdough
non-starch polysaccharides
β-glucans
fructans
bioactive compounds
Online Access:https://www.mdpi.com/2304-8158/12/1/155

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https://www.mdpi.com/2304-8158/12/1/155

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