The influence of dietary fiber on moisture and texture changes in wheat bread during storage
The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosity were investigated in bread. The crust and crumb...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Agrophysics, Polish Academy of Sciences
2018-06-01
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| Series: | Acta Agrophysica |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/aagro/The-influence-of-dietary-fiber-on-moisture-and-texture-changes-in-wheat-bread-during,105087,0,2.html |