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  • The aim of this study was to determine the changes in dietary fibre content of wheat, barley and rye during cereal processing such as milling, breadmaking and extrusion. Effect of processing on fibre content, especially on beta-glucans content, was investigated in flour, bread and bakery products, and effect of extrusion was observed in wheat bran and barley pearl. The results showed that breadmaking and extrusion enhanced the dietary fibre profile.
  • The aim of this study was to determine the changes in dietary fibre content of wheat, barley and rye during cereal processing such as milling, breadmaking and extrusion. Effect of processing on fibre content, especially on beta-glucans content, was investigated in flour, bread and bakery products, and effect of extrusion was observed in wheat bran and barley pearl. The results showed that breadmaking and extrusion enhanced the dietary fibre profile. (en)
Title
  • Dietary fibre content and effect of cereal processing technology
  • Dietary fibre content and effect of cereal processing technology (en)
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  • Dietary fibre content and effect of cereal processing technology
  • Dietary fibre content and effect of cereal processing technology (en)
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  • RIV/60461373:22330/11:43893077!RIV12-MSM-22330___
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  • Z(MSM6046137305)
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  • 194519
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  • RIV/60461373:22330/11:43893077
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  • dietary fibre, beta-glucans, cereals, cereal processing (en)
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  • [EC49A25E0539]
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  • Prague
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  • Praha
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  • Proceedings of the 7th International Conference on Polysaccharides - Glycoscience
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  • Honců, Iva
  • Krejčířová, Lucie
  • Sluková, Marcela
  • Velebná, Nikoleta
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number of pages
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  • Česká společnost chemická
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  • 978-80-86238-90-6
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  • 22330
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