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CyTA - Journal of Food Volume 14, 2016 - Issue 1
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Original Articles

Effect of β-glucan particle size on the properties of fortified wheat rolls

Efecto del tamaño de la partícula β-glucano en las propiedades de los panecitos enriquecidos con trigo

M.A. KurekDivision of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776Warsaw, PolandCorrespondence[email protected]
,
J. WyrwiszDivision of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776Warsaw, Poland
&
A. WierzbickaDivision of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776Warsaw, Poland
Pages 124-130 | Received 02 Mar 2015, Accepted 01 Jun 2015, Published online: 09 Jul 2015

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Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak & Agnieszka Wierzbicka. (2020) The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CyTA - Journal of Food 18:1, pages 315-327.
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Articles from other publishers (17)

Forough Sadat Tabibloghmany, Mostafa Mazaheri Tehrani & Arash Koocheki. (2022) Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage. Food Science & Nutrition 10:12, pages 4345-4359.
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Yaqin Wang & Ching Jian. (2022) Sustainable plant-based ingredients as wheat flour substitutes in bread making. npj Science of Food 6:1.
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D. C. Bernhardt, M. V. Castelli, V. Arqueros, L. N. Gerschenson, E. N. Fissore & A. M. Rojas. (2022) Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach. Journal of Food Measurement and Characterization 16:5, pages 4036-4049.
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Bin Du, Caihong Cheng, Xuejun Ren, Yuedong Yang & Baojun Xu. (2022) Enhancement of Potential Health Benefits of Insoluble Dietary Fiber from the Fruiting Body of Medicinal Mushroom Schizophyllum commune (Agaricomycetes) through Superfine Pulverization. International Journal of Medicinal Mushrooms 24:11, pages 73-82.
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Shuya Xu, Yuyuan Gong, Hamad Rafique, Ting He & Xinzhong Hu. (2021) Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread. Bioactive Carbohydrates and Dietary Fibre 26, pages 100285.
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Soheila Zarringhalami, Ali Ganjloo & Zohreh Mokhtari Nasrabadi. (2020) Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. Journal of Food Science and Technology 58:3, pages 1124-1131.
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David G. Stevenson. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids 367 398 .
Sabina Karp, Jarosław Wyrwisz & Marcin Andrzej Kurek. (2020) The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation. Journal of Food Science and Technology 57:10, pages 3628-3638.
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Gemilang Lara Utama, Florensia Irena, Elazmanawati Lembong, Indira Lanti Kayaputri, Tensiska Tensiska & Roostita Lobo Balia. (2020) The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 68:1, pages 119-127.
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Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek & Agnieszka Wierzbicka. (2019) The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake. Food Science and Technology International 25:7, pages 618-629.
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Marcin Andrzej Kurek, Jarosław Wyrwisz, Sabina Karp & Agnieszka Wierzbicka. (2019) Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre. Journal of Food Measurement and Characterization 13:3, pages 1864-1872.
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Seema Sharma, Dharmesh C. Saxena & Charanjit S. Riar. (2018) Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake. Journal of Food Measurement and Characterization 12:2, pages 1186-1194.
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Ki-Hyun Kim, Ehsanul Kabir & Shamin Ara Jahan. (2018) Airborne bioaerosols and their impact on human health. Journal of Environmental Sciences 67, pages 23-35.
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Lei Wang, Fayin Ye, Liyuan Feng, Fubin Wei & Guohua Zhao. (2017) The effects of oat β-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread. Journal of Texture Studies 48:6, pages 562-570.
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Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová & Lenka Tomášiková. (2017) Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls. Food Science and Technology International 23:6, pages 490-499.
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Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek & Agnieszka Wierzbicka. (2017) Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production. International Journal of Food Science & Technology 52:4, pages 944-953.
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Marcin Andrzej Kurek, Jarosław Wyrwisz & Agnieszka Wierzbicka. (2017) Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to staling kinetics. LWT 75, pages 352-357.
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