Research on the Effect of Pentosans from Wheat Bran on Bread Quality

DOI

10.2991/icmmbe-16.2016.133How to use a DOI?

Keywords

Effect, Pentosans, Wheat Bran, Bread Quality

Abstract

Wheat flour were prepared to make aqueous pentosan and alkali soluble pentosan and then they were added to wheat flour in different proportions to conduct bread baking experiments to study its effect on the quality of the bread baking.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Baolan Bai
AU  - Baiying Cao
AU  - Xiue Sun
PY  - 2016/09
DA  - 2016/09
TI  - Research on the Effect of Pentosans from Wheat Bran on Bread Quality
BT  - Proceedings of the6th International Conference on Mechatronics, Materials, Biotechnology and Environment (ICMMBE 2016)
PB  - Atlantis Press
SP  - 709
EP  - 712
SN  - 2352-5401
UR  - https://doi.org/10.2991/icmmbe-16.2016.133
DO  - 10.2991/icmmbe-16.2016.133
ID  - Bai2016/09
ER  -