Development and application of novel additives in bread-making

Development and application of novel additives in bread-making

There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development...

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Bibliographic Details
Main Authors: Mónika BARTALNÉ-BERCELI, Eszter IZSÓ, Szilveszter GERGELY, András SALGÓ
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-12-01
Series:Czech Journal of Food Sciences
Subjects:
aleurone-rich flour
bread-making
fermented bran
physical properties
sensory characterisation
soy-based sprouted additive
wheat bran
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201806-0005_development-and-application-of-novel-additives-in-bread-making.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201806-0005_development-and-application-of-novel-additives-in-bread-making.php

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