Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products.

Keyphrases

• Pearl 100%
• Bioactive 100%
• Barley 100%
• Functional Bakery Products 100%
• Technological Approaches 100%
• Bread 83%
• Antioxidant Capacity 66%
• Glucan 66%
• Nutritional Profile 50%
• Baked Products 50%
• Bioactive Compounds 33%
• Functional Ingredients 33%
• Pearling Fraction 33%
• Trolox 33%
• Wheat Flour 33%
• Two-row 33%
• Sweet 33%
• High Content 16%
• Food Design 16%
• Polyphenols 16%
• Chemical Characterization 16%
• Keto 16%
• Cereals 16%
• Carbohydrates 16%
• Starch 16%
• Bran 16%
• Flour 16%
• Bread Making 16%
• Lignans 16%
• Human nutrition 16%
• New Frontiers 16%
• Rheological Properties 16%
• Hulless 16%
• Dietary Fibre Content 16%
• QUENCHER Method 16%
• Enriched Bread 16%
• Pearling Process 16%
• Technological Profiles 16%
• Food nutrition 16%
• ABTS Radical Scavenging Activity 16%
• Baking Process 16%
• Total Fiber 16%
• Beta-glucan 16%
• Oral Communication 16%
• Food Technology 16%
• Technological Processing 16%
• Prebiotic Fiber 16%
• New Ingredients 16%
• Total Dietary Fiber 16%
• Fortified Flour 16%

Food Science

• Fortified Flour 25%
• Total Dietary Fibre 25%