Study on the Production Technology of Olive High Fiber Bread

Study on the Production Technology of Olive High Fiber Bread

In order to improve the utilization of olive pomace, single-factor experiments were set up to investigate the effects of the amount of water and olive pomace addition on the quality of bread. Firstly, the basic components of olive pomace were determined. Secondly, the effects of water addition (50%,...

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Bibliographic Details
Main Authors: HUANG Xiao-yu1, LIU Yu-hong, LI Jian-ke, JIN Feng, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2023-11-01
Series:Liang you shipin ke-ji
Subjects:
bread
high fiber
bread texture
process research
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230608

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