✦ LIBER ✦

Influence of water and barley β-glucan addition on wheat dough viscoelasticity

✍ Scribed by Adriana Skendi; Maria Papageorgiou; Costas G. Biliaderis

Book ID: 116488613
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 695 KB
Volume: 43
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.08.012

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of the soluble fibres inulin a

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

✍ Anna-Sophie Hager; Liam A. M. Ryan; Clarissa Schwab; Michael G. Gänzle; John V. 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 562 KB

Immunosuppressive activities of water-so

Immunosuppressive activities of water-soluble barley β-glucan on alloantigen reactive cell proliferation and cytotoxicity

✍ Deok-Seon Ryu; Seon-Hee Kim; Seung-Min Oh; Hyeong-Seon Lee; Jae-Han Jeong; Soo-H 📂 Article 📅 2011 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 191 KB

Effect of β-glucans on viscoelastic prop

Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre

✍ López-Perea, P.; Schwarz, P.B.; Figueroa, J.D.C.; Hernández-Estrada, Z.J. 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 637 KB

Influence of growth temperature on conte

Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble β-glucans in barley (Hordeum vulgare L.)

✍ Kirsti Anker-Nilssen; Stefan Sahlstrøm; Svein H. Knutsen; Ann Katrin Holtekjølen 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 352 KB

The influence of monoacylglycerol and L-

The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

✍ Pavlína Pečivová; Iva Burešová; Hana Bílková 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 149 KB

## Abstract **BACKGROUND:** The influence of monoacylglycerol Rimulsoft Super(V) and L‐glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these dough

The Influence of (1→3) (1→4)-β-D-Glucan-

The Influence of (1→3) (1→4)-β-D-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads

✍ L.J. Symons; C.S. Brennan 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 489 KB