The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.

Buddrick, Oliver; Jones, Oliver A H; Hughes, Jeff G; Kong, Ing; Small, Darryl M

Buddrick, Oliver; Jones, Oliver A H; Hughes, Jeff G; Kong, Ing; Small, Darryl M.

Afiliação

Buddrick O; School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia. Electronic address: oliver.buddrick@rmit.edu.au.
Jones OAH; Australian Centre for Research on Separation Science (ACROSS), School of Applied Sciences, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia.
Hughes JG; School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia.
Kong I; Department of Mechanical, Materials and Manufacturing Engineering, The University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
Small DM; School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia.

Food Chem ; 180: 181-185, 2015 Aug 01.

Article em En | MEDLINE | ID: mdl-25766816

Assuntos

Pão/análise; Fibras na Dieta/análise; Fermentação; Óleos de Plantas; Amido/metabolismo; Triticum/metabolismo

Palavras-chave

Dietary fibre; Dough fermentation; Prebiotics; Resistant starch; Wholegrain

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pão / Fibras na Dieta Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article