Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
antioxidant capacity
buckwheat hull
dough rheology
fibre content
gluten-free bread
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
21 Jul 2023
21 Jul 2023
Historique:
received:
01
07
2023
revised:
14
07
2023
accepted:
17
07
2023
medline:
29
7
2023
pubmed:
29
7
2023
entrez:
29
7
2023
Statut:
epublish
Résumé
Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D
Identifiants
pubmed: 37509873
pii: foods12142781
doi: 10.3390/foods12142781
pmc: PMC10379109
pii:
doi:
Types de publication
Journal Article
Langues
eng
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