Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed‐phase high‐performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour...

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Veröffentlicht in:	Journal of food science 2003-10, Vol.68 (8), p.2448-2452
Hauptverfasser:	Mujoo, R., Ng, P.K.W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Baked goods Biological and medical sciences Bread Cereal and baking product industries Chromatography Food industries Food science FOS fructooligosaccharides Fundamental and applied biological sciences. Psychology Grain immature wheat Research and development. New food products, dietetic foods and beverages transglutaminase Wheat
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