Development of innovative health beneficial bread using a fermented fibre-glucan product

Development of innovative health beneficial bread using a fermented fibre-glucan product

The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional point was find. Fermentation of sourdough from a speci...

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Bibliographic Details
Main Authors: Lenka BLAŽEKOVÁ, Petra POLAKOVIČOVÁ, Lucia MIKUŠOVÁ, Kristína KUKUROVÁ, Vojtech SAXA, Zuzana CIESAROVÁ, Ernest ŠTURDÍK
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2015-04-01
Series:Czech Journal of Food Sciences
Subjects:
wheat-oat bread
β
-glucan
fibre
fermentation
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0004_development-of-innovative-health-beneficial-bread-using-a-fermented-fibre-glucan-product.php

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