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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Roth, M.; Döring, C.; Jekle, M.; Becker, T. 
Titel:
Mechanisms Behind Distiller’s Grains Impact on Wheat Dough and Bread Quality 
Abstract:
Distiller’s grains, by-product from ethanol production, can be a new source for nutritionally enriched bakery products, particularly because of its high amount of dietary fibre and protein. Ingredients rich in fibre provoke challenges to the dough and bread system; therefore, mechanisms behind dried distiller’s grains (DDGs) impact on wheat bread must be evaluated. So, dough and bread characteristics were analysed in bread containing 0–20 % DDG, and effects of pH, particle size and furfural as...    »
 
Zeitschriftentitel:
Food and Bioprocess Technology 
Jahr:
2016 
Band / Volume:
Jahr / Monat:
2012-02 
Heft / Issue:
Seitenangaben Beitrag:
274-284 
Print-ISSN:
1935-5149