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Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

机译：基于小麦淀粉和重要麸质的FODMAPS纤维富集面包配方设计不同膳食纤维成分的研究

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Jonas J. Atzler; Aylin W. Sahin; Eimear Gallagher; Emanuele Zannini; Elke K. Arendt;
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1. EFFECTS OF CORN MEAL, VITAL WHEAT GLUTEN, HIGH AMYLOSE STARCH AND EXTRUSION PARAMETERS ON TECHNOLOGICAL PROPERTIES OF WHEAT-BASED EXTRUDED BREADING [J] . RICARDO ACIOLI-MOURA, YOON KIL CHANG Journal of food quality . 2006,第3期

机译：玉米粉，全麦面筋，高淀粉淀粉和膨化参数对小麦基膨化面包技术性能的影响
2. Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I) [J] . Florence I. Muranga, Martin Mutambuka, Fabian Nabugoomu, African Journal of Food Science . 2010,第5期

机译：优化tooke /小麦复合面包中的粗面粉，重要面筋和吸水率：粗面粉和重要面筋对小麦粉理化和面团流变性质的影响（第一部分）
3. Effects of Vital Wheat Gluten on Quality Characteristics of White Pan Bread Containing Resistant Starch [J] . Yu-Jin Kim, Jeong-Hoon Lee, Mi-Jung Choi, Journal of the Korean Society of Food Science and Nutrition . 2013,第1期

机译：小麦面筋对含抗性淀粉白面包品质特性的影响。
4. Use of vital gluten and malt in blends of durum wheat and baker wheat flours for bread elaboration [C] . G.A. LOPEZ-AHUMADA, M. Cota-Gonzes, G. Fix-Sauceda, Joint Meeting of the American Association of Cereal Chemists . 2004

机译：使用重要的麸质和麦芽在杜兰姆小麦和贝克小麦面粉的混合中的面包阐述
5. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [D] . Pauwels, Derrick Jozef. 2013

机译：无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
6. Mixture design of rice flour maize starch and wheat starch for optimization of gluten free bread quality [O] . Camino M. Mancebo, Cristina Merino, Mario M. Martínez, 2015

机译：米粉玉米淀粉和小麦淀粉的混合物设计可优化无麸质面包的品质
7. Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pães Effects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads [O] . Guilherme de A. S. TEDRUS, Rita de Cássia S. Celeste ORMENESE, Sandra Maria SPERANZA, 2001

机译：在米粉，燕麦粉和小麦淀粉中添加面包中的重要面筋的研究对面包粉，燕麦粉和小麦淀粉中添加重要的面筋的影响
8. Investigations of Uranium Silicide-Based Dispersion Fuels for the Use of Low Enrichment Uranium (LEU) In Research and Test Reactors [R] . Nazare, S. 1982

机译：基于铀硅化物的分散燃料在研究和试验反应堆中使用低浓度铀（LEU）的研究

Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

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