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,...
Main Authors: | Marcus Schmidt, Elisabeth Sciurba, Sharline Nikolay, Alexandra Hüsken, Inga Smit |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
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Series: | Nutrients |
Subjects: | |
Online Access: | https://www.mdpi.com/2072-6643/14/8/1570 |
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