Deleu et al., 2020 - Google Patents
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribedDeleu et al., 2020
View DOC- Document ID
- 6118407880770188752
- Author
- Deleu L
- Lemmens E
- Redant L
- Delcour J
- Publication year
- Publication venue
- Cereal Chemistry
External Links
Snippet
Abstract Background Rye (Secale cereale L.) is, second to wheat (Triticum aestivum L.), the most common cereal used for producing bread. Rye‐based breads are of great interest because of their high dietary fiber and lysine contents and because of their health effects …
- 235000007238 Secale cereale 0 title abstract description 160
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
- A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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