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

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作者： Oliver,Buddrick ^[1] ; Oliver A H,Jones ^[2] ; Jeff G,Hughes ^[3] ; Ing,Kong ^[4] ; Darryl M,Small ^[3]

作者单位： School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia. Electronic address: oliver.buddrick@rmit.edu.au. ^[1] Australian Centre for Research on Separation Science (ACROSS), School of Applied Sciences, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia. ^[2] School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia. ^[3] Department of Mechanical, Materials and Manufacturing Engineering, The University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia. ^[4]

关键词 Dietary fibre Dough fermentation Prebiotics Resistant starch Wholegrain

主题词面包(Bread);膳食纤维(Dietary Fiber);发酵(Fermentation);植物油类(Plant Oils);淀粉(Starch);小麦属(Triticum)

DOI 10.1016/j.foodchem.2015.02.044

PMID 25766816

发布时间 2018-12-02

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