![]() ![]() The PM of FRF did not significantly affect the dough handling or the quality characteristics of flat breads. ![]() The appearance, diameter, layer separation, crumb, and aroma of the FRF-enriched flat breads were comparable to that of the control. The addition of 20% of barley FRF to wheat flour significantly increased dough water absorption and weakened the dough properties, as indicated by farinograph mixing curves, but the FRF-enriched doughs exhibited good handling characteristics at the dividing and sheeting stages. Pin milling (PM) of FRF significantly reduced their particle size, slightly increased the solubility of β-glucans and arabinoxylans, and increased the viscosity of water slurries containing FRF. FRF enriched in non-starch polysaccharides (β-glucans and arabinoxylans) were obtained by roller milling of hull-less barley. In addition, the effects of particle size reduction by pin milling on functional properties of FRF were studied. The performance of barley fibre-rich fractions (FRF), as high dietary fibre ingredients, in two-layer flat bread was investigated. ![]()
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