High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic...

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Autores principales:	Astiz, Valentina, Guardianelli, Luciano Martín, Salinas, María Victoria, Brites, Carla, Puppo, María Cecilia
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	MDPI 2023
Materias:	Avenas Beta-glucanos Trigo Harinero Masa de Panadería Pan Trigo Calidad Oats Beta-glucans Soft Wheat Doughs Bread Wheat Quality Trigo Pan
Acceso en línea:	http://hdl.handle.net/20.500.12123/13872 https://www.mdpi.com/2304-8158/12/1/170 https://doi.org/10.3390/foods12010170