Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
Abstract
Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27 kDa and 15–17 kDa proteins....
Paper Details
Title
Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
Published Date
Aug 1, 2017
Journal
Volume
228
Pages
643 - 648
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