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Impact of typical processing on the characteristics of cereal β-glucans [65].
| Type of Process | Effect |
|---|---|
| Bakery and Fermented Dough |
Large molecular weight reduction |
| Increased solubility | |
| Gelling | |
| Extrusion Firing | Molecular weight reduction only under high temperature conditions |
| Increased solubility | |
| Freezing Cycles and Thawing | Decreased solubility due to aggregation into insoluble complexes |
