Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalFood Hydrocolloids
Volume84
Pages (from-to)396-405
Number of pages10
ISSN0268-005X
DOIs
Publication statusPublished - Nov 2018
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Dextran
  • Hydrocolloids
  • Rheology
  • Faba bean
  • Fermentation
  • Bread
  • GLUTEN-FREE
  • RHEOLOGICAL PROPERTIES
  • MOLECULAR-WEIGHTS
  • WEISSELLA-CIBARIA
  • SENSORY PROFILE
  • SOURDOUGH BREAD
  • FLOUR
  • HYDROCOLLOIDS
  • DOUGH
  • PROTEIN
  • 416 Food Science

Cite this

@article{af87d68aa59a419cbd79da4cb9e17ede,
title = "Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread",
keywords = "Dextran, Hydrocolloids, Rheology, Faba bean, Fermentation, Bread, GLUTEN-FREE, RHEOLOGICAL PROPERTIES, MOLECULAR-WEIGHTS, WEISSELLA-CIBARIA, SENSORY PROFILE, SOURDOUGH BREAD, FLOUR, HYDROCOLLOIDS, DOUGH, PROTEIN, 416 Food Science",
author = "Yaqin Wang and P{\"a}ivi Sorvali and Arja Laitila and Maina, {Ndegwa Henry} and Rossana Coda and Kati Katina",
year = "2018",
month = "11",
doi = "10.1016/j.foodhyd.2018.05.042",
language = "English",
volume = "84",
pages = "396--405",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "ELSEVIER SCI IRELAND LTD",

}

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. / Wang, Yaqin; Sorvali, Päivi; Laitila, Arja; Maina, Ndegwa Henry; Coda, Rossana; Katina, Kati.

In: Food Hydrocolloids, Vol. 84, 11.2018, p. 396-405.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

AU - Wang, Yaqin

AU - Sorvali, Päivi

AU - Laitila, Arja

AU - Maina, Ndegwa Henry

AU - Coda, Rossana

AU - Katina, Kati

PY - 2018/11

Y1 - 2018/11

KW - Dextran

KW - Hydrocolloids

KW - Rheology

KW - Faba bean

KW - Fermentation

KW - Bread

KW - GLUTEN-FREE

KW - RHEOLOGICAL PROPERTIES

KW - MOLECULAR-WEIGHTS

KW - WEISSELLA-CIBARIA

KW - SENSORY PROFILE

KW - SOURDOUGH BREAD

KW - FLOUR

KW - HYDROCOLLOIDS

KW - DOUGH

KW - PROTEIN

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2018.05.042

DO - 10.1016/j.foodhyd.2018.05.042

M3 - Article

VL - 84

SP - 396

EP - 405

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -