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机译:赤裸大麦酵母的潜力,提高大麦品质和膳食纤维含量的大麦浓浓的小麦面包
Department of Fermentation and Cereals Technology Wroc艂aw University of Environmental and Life Sciences;
Department of Fermentation and Cereals Technology Wroc艂aw University of Environmental and Life Sciences;
Department of Fermentation and Cereals Technology Wroc艂aw University of Environmental and Life Sciences;
Department of Fermentation and Cereals Technology Wroc艂aw University of Environmental and Life Sciences;
Department of Fermentation and Cereals Technology Wroc艂aw University of Environmental and Life Sciences;
Barley; 尾-glucans; Dietary fibre; Sourdough;
机译:赤裸大麦酵母的潜力,提高大麦品质和膳食纤维含量的大麦浓浓的小麦面包
机译:大麦和燕麦粉类型和面团对复合小麦面包面团流变学和面包品质的影响。
机译:用植物乳杆菌LUHS135发酵的黑麦,小麦,大麦和燕麦面团的参数会影响混合黑麦小麦面包的质量,包括丙烯酰胺的形成
机译:使用大麦粉降低食物的血糖指数:食用大麦β-葡聚糖的面粉馏分食用后的空气分类β-葡聚糖富集和餐后血糖反应
机译:非淀粉直链淀粉含量的无壳大麦碾磨部分中非淀粉多糖的分布和结构变化,以及随后的烘焙程序,以将高膳食纤维的大麦碾磨部分掺入面包中。
机译:优化添加剂含量及其组合以提高大麦面包的质量
机译:Chia和Teff补充对小麦和小麦 - 大麦面粉的膳食纤维含量,非发酵面团和面包特性的影响