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机译:整个和发芽的扁豆面粉的酵母发酵:原位形成葡聚糖和对白面包的营养,质地和感官特征的影响
Univ Bari Aldo Moro Dept Soil Plant & Food Sci Via Amendola 165-A I-70126 Bari Italy;
Univ Helsinki Dept Food & Nutr POB 66 Agnes Sjobergin Katu 2 FI-00014 Helsinki Finland|Univ Helsinki Helsinki Inst Sustainabil Sci Dept Food & Nutr Helsinki Finland;
Univ Bari Aldo Moro Dept Soil Plant & Food Sci Via Amendola 165-A I-70126 Bari Italy;
Univ Bari Aldo Moro Dept Soil Plant & Food Sci Via Amendola 165-A I-70126 Bari Italy;
Puratos Italia Srl Via Fratelli Lumiere 37-A I-43122 Parma Italy;
Free Univ Bozen Fac Sci & Technol Piazza Univ 1 I-39100 Bolzano Italy;
Univ Bari Aldo Moro Dept Soil Plant & Food Sci Via Amendola 165-A I-70126 Bari Italy;
Univ Bari Aldo Moro Dept Soil Plant & Food Sci Via Amendola 165-A I-70126 Bari Italy;
Dextran; Fermentation; Fibers; Germination; Lentil; Prebiotic; Sourdough; Wheat bread;
机译:利用酵母发酵以及小麦,鹰嘴豆,小扁豆和豆粉的混合物来增强白面包的营养,质地和感官特性。
机译:用奎奴亚藜(Chenopodium quinoa)面粉和本地选择的乳酸菌制成的酸面团用于增强白面包的营养,质地和感官特性
机译:发酵的脱脂大豆和亚麻籽粉的营养品质及其对小麦酸面团面包质地和感官特性的影响。
机译:香蕉淀粉替代木薯淀粉对两种零食营养,色泽,质感的影响
机译:面粉中的蛋白质含量和脂肪和糖替代品:对线切割曲奇的传播,曲奇的质地和感官知觉的影响。
机译:乳酸发酵作为蚕豆粉的预处理工艺及其对富含蛋白质的无麸质蚕豆面包结构结构和营养特性的影响
机译:不同发酵条件对估计血糖指数,体外淀粉消化率的影响,以及酵母面包的纹理和感官特性