Research on the Effect of Pentosans from Wheat Bran on Bread Quality
Baolan Bai, Baiying Cao, Xiue Sun
Available Online September 2016.
- 10.2991/icmmbe-16.2016.133How to use a DOI?
- Effect, Pentosans, Wheat Bran, Bread Quality
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.
- © 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/).
Cite this article
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 -