Article

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

2014-05-01

Abstract excerpt

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydroc...

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Identifiers and source

Literature Corpus work: f4dd3332-066b-5921-ac0f-205bfb418cbb
DOI: 10.1007/s00217-014-2161-8

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