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Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours

机译：用船体的大麦或常规和着色的小麦粉制成的面包的生物活性特性

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Simone Luti; Viola Galli; Manuel Venturi; Lisa Granchi; Paolo Paoli; Luigia Pazzagli;
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1. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads [J] . Juan Liu, Qiao Li, Huisheng Zhai, Journal of Food Science . 2020,第10a12期

机译：糯和正常船体较小大麦面粉对复合面粉的粘贴性质以及营养价值，纹理品质以及所得面包的体外消化率的影响
2. Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. [J] . Rieder A, Holtekjolen A. K, Sahlstrom S, Journal of Cereal Science . 2012,第1期

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。
3. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase [J] . Pontonio Erica, Dingeo Cinzia, Di Cagno Raffaella, International Journal of Food Microbiology . 2020,第期

机译：来自船体大麦，emmer和着色小麦品种的麸皮：使用所选乳酸菌和木聚糖酶从副产品到面包营养改进剂
4. THE EFFECTS OF WHEAT FLOUR ARABINOGALACTAN- PEPTIDE ON MIXING CHARACTERISTICS OF WHEAT FLOUR DOUGH AND THE RESULTING BREADS [C] . A.-M. A. Loosveld, J.A. Delcour European Symposium on Enzymes in Grain Processing . 2000

机译：小麦粉Arabinogalactan-肽对小麦粉面团和所得面包搅拌特性的影响
5. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms. [D] . Gill, Sandip Kaur. 2001

机译：小麦面包的质量受天然和热湿处理形式的蜡质和普通大麦粉替代的影响。
6. Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains [O] . Viola Galli, Manuel Venturi, Simona Guerrini, 2020

机译：脱壳大麦或常规小麦和色素小麦全麦粉和部分乳酸杆菌菌株制成的酵母的抗氧化性能
7. Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality [O] . 2019

机译：栗子和橡子面粉对小麦/小麦大麦面粉性能和面包质量的影响

Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours

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