articleFood ChemistryOct 21, 2002Closed access

Effect of the addition of different fibres on wheat dough performance and bread quality

JWJinshui WangCMCristina M. RosellCBC. Benedito de Barber

Instituto de Agroquímica y Tecnología de Alimentos

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Abstract

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693
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FWCI
1.34
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100%
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22
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Authors

3

Topics & keywords

Topics
Keywords
  • Food science
  • Dietary fibre
  • Rheology
  • Inulin
  • Chemistry
  • Wheat flour
  • Fat substitute
  • Materials science
UN Sustainable Development Goals
  • Zero hunger
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