LAUSR

Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch.

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2 Published in 2022 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.12396

Abstract: BACKGROUND Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in… read more here.

Keywords: quality; modified celluloses; bread; performance ... See more keywords