Mô tả

Bread quality parameters (volume, texture, crumb structure) are assessed after fructan reduction treatments, indicating that certain methods preserve sensory attributes while reducing fructan.

Figure 6

Chart

Source Paper

Technological Methods for Reducing the Content of Fructan in Wheat Bread.

Foods (Basel, Switzerland) (2019)

PMID: 31835575

DOI: 10.3390/foods8120663

Cite This Figure

![Figure 6: Bread quality parameters (volume, texture, crumb structure) are assessed after fructan reduction treatments, indicating that certain methods preserve sensory attributes while reducing fructan.]()

> Source: Ewa Pejcz et al. "Technological Methods for Reducing the Content of Fructan in Wheat Bread.." *Foods (Basel, Switzerland)*, 2019. PMID: [31835575](https://pubmed.ncbi.nlm.nih.gov/31835575/)

<figure>
  <img src="" alt="Bread quality parameters (volume, texture, crumb structure) are assessed after fructan reduction treatments, indicating that certain methods preserve sensory attributes while reducing fructan." />
  <figcaption>Figure 6. Bread quality parameters (volume, texture, crumb structure) are assessed after fructan reduction treatments, indicating that certain methods preserve sensory attributes while reducing fructan.<br>  Source: Ewa Pejcz et al. "Technological Methods for Reducing the Content of Fructan in Wheat Bread.." <em>Foods (Basel, Switzerland)</em>, 2019. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/31835575/">31835575</a></figcaption>
</figure>

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