Comparative analyses of alternative biscuits made with purple barley flours and fractions
Buenestado Teixidó, Miguel
MetadataShow full item record
NoteThe data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions of whole barley flour and pearling fractions as well as biscuits prepared with 100% refined and 100% whole wheat flour.
European research projects
Showing items related by title, author, creator and subject.
Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Macià i Puig, Ma Alba; Puig, Eva; Romagosa Clariana, Ignacio; Moralejo Vidal, Mª Angeles (MDPI, 2021-03-09)Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential ...
Impact of Rising Temperature in the Deposition Patterns of Bioactive Compounds in Field Grown Food Barley Grains Martínez Subirà, Mariona; Moralejo Vidal, Mª Angeles; Puig, Eva; Romero Fabregat, Mª Paz; Savin, Roxana; Romagosa Clariana, Ignacio (MDPI, 2021)High temperatures at the end of the season are frequent under Mediterranean conditions, affecting final grain quality. This study determined the deposition patterns throughout grain filling of dry matter, dietary fiber, ...
Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Macià i Puig, Ma Alba; Puig, Eva; Romagosa Clariana, Ignacio; Moralejo Vidal, Mª Angeles