Article

Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads

2014-11-01

Abstract excerpt

Fructans and arabinoxylans (AXs) are prebiotics naturally occurring in cereal grains which have well-known beneficial effects on human health. However, the majority of grains consumed by humans are processed prior to the consumption. The effect of baking on fructan and AX levels has been studied in rye breads, but there is a scarcity of data on the presence of fructans and AXs in wheat breads. Therefore, the aim o...

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Identifiers and source

Literature Corpus work: d2592155-0e39-5716-99c9-cbf36ae83081
DOI: 10.1007/s00217-014-2273-1

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