Effects of non-starch polysaccharides in wheat bran on quality of baking products

Authors

WANG Li, School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
YANG Wei, School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
QIAN Haifeng, School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
ZHANG Hui, School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
QI Xiguang, School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.

Publication Date

8-28-2015

First Page

248

Last Page

255

DOI

10.13652/j.issn.1003-5788.2015.04.062

Recommended Citation

Li, WANG; Wei, YANG; Haifeng, QIAN; Hui, ZHANG; and Xiguang, QI (2015) "Effects of non-starch polysaccharides in wheat bran on quality of baking products," Food and Machinery: Vol. 31: Iss. 4, Article 62.
DOI: 10.13652/j.issn.1003-5788.2015.04.062
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/62

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