| Title |
Biological value of by-products from fractionation of wheat (Triticum aestivum L.) and the possibility of using them for gluten-free products / |
| Authors |
Bradauskienė, Vijolė ; Vaičiulytė- Funk, Lina ; Freitakaitė, Vitalija |
| ISBN |
9789955893196 |
| Full Text |
|
| Is Part of |
Biomedical and social sciences : education, research and innovation 2018 : international conference abstract book.. Klaipėda : Klaipėdos valstybinė kolegija, 2018. p. 22-23.. ISBN 9789955893196 |
| Keywords [eng] |
coeliac disease ; gluten-free ; fractionation ; wheat bran ; pentosans |
| Abstract [eng] |
By-products from fractionation of wheat are an excellent source of minerals such Ca, Fe, Mg, K and dietary fiber. ELISA methods allow for verifying that pentosan‘s fraction of wheat meets the standard of gluten-free food. Adding by-products from wheat, containing different amounts of protein, different ratios of insoluble to soluble dietary fiber, can improve the physical, nutritional and sensory quality of bread and other product. It can be applied bacterial or fungal cultures to optimize peptidase preparations suitable for detoxifying gluten-containing wheat bran. |
| Published |
Klaipėda : Klaipėdos valstybinė kolegija, 2018 |
| Type |
Conference paper |
| Language |
English |
| Publication date |
2018 |
