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Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Properties

dc.contributor.authorNi, Qianqian
dc.contributor.authorRanawana, Viren
dc.contributor.authorHayes, Helen
dc.contributor.authorHayward, Nicholas
dc.contributor.authorStead, David
dc.contributor.authorRaikos, Vassilios
dc.date.accessioned2020-09-01T14:50:00Z
dc.date.available2020-09-01T14:50:00Z
dc.date.issued2020-09-25
dc.identifier.citationNi , Q , Ranawana , V , Hayes , H , Hayward , N , Stead , D & Raikos , V 2020 , ' Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Properties ' , Foods , vol. 9 , no. 9 , 1192 . https://doi.org/10.3390/foods9091192en
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 174553659
dc.identifier.otherPURE UUID: e543b4a0-dc62-4273-9183-fef92d88a103
dc.identifier.otherORCID: /0000-0001-5186-2696/work/79764527
dc.identifier.otherORCID: /0000-0002-7636-3129/work/79764545
dc.identifier.otherORCID: /0000-0001-9268-5868/work/79764701
dc.identifier.otherScopus: 85090586858
dc.identifier.otherPubMed: 32872269
dc.identifier.otherWOS: 000581998900001
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173703
dc.identifier.urihttps://hdl.handle.net/2164/15051
dc.descriptionAuthor Contributions: Conceptualization, V. Ranawana and V. Raikos.; methodology, Q.Q. Ni, H.E. Hayes, N.J. Hayward. and D. Stead.; formal analysis, Q.Q. Ni; writing—original draft preparation, Q.Q. Ni and V. Raikos; writing—review and editing, all authors; visualization, Q.Q. Ni.; supervision, V. Raikos; project administration, Q.Q. Ni. All authors have read and agreed to the published version of the manuscript. Funding: This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.en
dc.format.extent15
dc.language.isoeng
dc.relation.ispartofFoodsen
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.subjectbroad bean hullen
dc.subjectVicia fabaen
dc.subjectbreaden
dc.subjectglutenen
dc.subjecthigh fiberen
dc.subjecttextureen
dc.subjectBroad bean hullen
dc.subjectHigh fiberen
dc.subjectGlutenen
dc.subjectTextureen
dc.subjectBreaden
dc.subjectBRANen
dc.subjectQUALITYen
dc.subjectPHYSICOCHEMICAL PROPERTIESen
dc.subjectFRACTIONSen
dc.subjectDIETARY FIBERen
dc.subjectSENSORY PROPERTIESen
dc.subjectPOLYSACCHARIDESen
dc.subjectBATTERen
dc.subjectHEALTHen
dc.subjectDOUGH RHEOLOGYen
dc.subjectQ Scienceen
dc.subjectHealth(social science)en
dc.subjectFood Scienceen
dc.subjectHealth Professions (miscellaneous)en
dc.subjectPlant Scienceen
dc.subjectMicrobiologyen
dc.subject.lccQen
dc.titleAddition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Propertiesen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medicine, Medical Sciences & Nutritionen
dc.contributor.institutionUniversity of Aberdeen.Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.3390/foods9091192
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85090586858&partnerID=8YFLogxKen


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