scholarly journals Arabinoxylan content and grain tissue distribution are good predictors of the dietary fibre content and their nutritional properties in wheat products

2020 ◽  
Vol 328 ◽  
pp. 127111 ◽  
Author(s):  
Cécile Barron ◽  
Christine Bar-L'Helgouac'h ◽  
Martine Champ ◽  
Luc Saulnier
Keyword(s):  
Tissue Distribution ◽  
Dietary Fibre ◽  
Fibre Content ◽  
Nutritional Properties ◽  
Wheat Products ◽  
Dietary Fibre Content

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

2017 ◽  
Vol 77 ◽  
pp. 97-101 ◽  
Author(s):  
Ewa Pejcz ◽  
Anna Czaja ◽  
Agata Wojciechowicz-Budzisz ◽  
Zygmunt Gil ◽  
Radosław Spychaj
Keyword(s):  
Dietary Fibre ◽  
Fibre Content ◽  
Wheat Bread ◽  
Naked Barley ◽  
Dietary Fibre Content

Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

2015 ◽  
Vol 50 (7) ◽  
pp. 1533-1537 ◽  
Author(s):  
Summer Rashid ◽  
Allah Rakha ◽  
Faqir M. Anjum ◽  
Waqas Ahmed ◽  
Muhammad Sohail
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Water Solubility ◽  
Fibre Content ◽  
Extrusion Cooking ◽  
Dietary Fibre Content
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