Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities
Lu Liu,
Jingwen Xu,
Ge Zhang
et al.
Abstract:Background and ObjectiveThere is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain‐based bread were reduced compared to refined wheat‐based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra‐fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough prop… Show more
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