Water-soluble carbohydrates during fermentation and baking of composite wheat and lentil flour—Implications for enhanced functionality

Keyphrases

• Wheat 100%
• Soluble Carbohydrates 100%
• Fermentation 100%
• Lentil 100%
• Enhanced Functionality 100%
• Oligosaccharides 60%
• Bread 60%
• Carbohydrate Content 40%
• Verbascoside 40%
• Plant Compounds 40%
• Raffinose 40%
• Lentil Flour 40%
• Composite Flour 40%
• Stachyose 40%
• Ciceritol 40%
• Carbohydrate Profile 40%
• Plant-based 20%
• Functional Properties 20%
• Health Benefits 20%
• Vitamins 20%
• Flour 20%
• Nutritional Benefits 20%
• Polyphenols 20%
• Plant-based Foods 20%
• Protein Source 20%
• Soluble Fiber 20%
• Alternative Data Sources 20%
• Irritable Bowel Syndrome 20%
• Wheat Flour 20%
• Insoluble Fiber 20%
• Total Dietary Fiber 20%
• Residual Water 20%
• Dough Mixing 20%
• Lens Culinaris 20%
• Bread Making 20%
• Complex Carbohydrates 20%
• Wheat-based Food 20%
• Nutritional Content 20%
• Beneficial Role 20%
• Functional Compounds 20%
• Baking Process 20%
• Functional Content 20%
• Dough Fermentation 20%
• Probiotic Characteristics 20%

Food Science

• Stachyose 40%
• Composite Flour 40%
• Dough Fermentation 20%