Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient

Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient

The fate of β-glucan (BG) health promoting properties during food production is crucial, but not predictable yet. Therefore, high molar mass BG (hBG) and control BG (cBG) were extracted from two barley varieties, characterized and added to wheat breads at levels of 3% and 6%. Bread quality criteria,...

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Bibliographic Details
Main Authors: Marcus Schmidt, Elisabeth Sciurba, Sharline Nikolay, Alexandra Hüsken, Inga Smit
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Nutrients
Subjects:
barley
beta-glucan
molar mass
molar ratio
bread making
functional food
Online Access:https://www.mdpi.com/2072-6643/14/8/1570

Internet

https://www.mdpi.com/2072-6643/14/8/1570

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