The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Article number107944
JournalFood Hydrocolloids
Volume133
Number of pages11
ISSN0268-005X
DOIs
Publication statusPublished - Dec 2022
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Dextran
  • Maltosyl-isomalto-oligosaccharides
  • Surplusbread
  • Recycling
  • Doughrheology
  • Breadtexture
  • GAS CELL STABILIZATION
  • WHEAT-FLOUR
  • IN-SITU
  • ACCEPTOR REACTION
  • QUALITY
  • MECHANISM
  • EXOPOLYSACCHARIDES
  • HYDROCOLLOIDS
  • MALTODEXTRINS
  • RHEOLOGY
  • 416 Food Science

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