Proceedings of the6th International Conference on Mechatronics, Materials, Biotechnology and Environment (ICMMBE 2016)

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

Authors
Baolan Bai, Baiying Cao, Xiue Sun
Corresponding Author
Baolan Bai
Available Online September 2016.
DOI
https://doi.org/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.
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This is an open access article distributed under the CC BY-NC license.

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Proceedings
6th International Conference on Mechatronics, Materials, Biotechnology and Environment (ICMMBE 2016)
Part of series
Advances in Engineering Research
Publication Date
September 2016
ISBN
978-94-6252-228-2
ISSN
2352-5401
DOI
https://doi.org/10.2991/icmmbe-16.2016.133How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

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  - 6th 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  - https://doi.org/10.2991/icmmbe-16.2016.133
ID  - Bai2016/09
ER  -