Mindennapi kenyerunk. A biotechnologia es a termeszetes adalekanyagok szerepe az egeszseges taplalkozast biztosito sutoipari termekeknel.
1993
Werli J.
Cereals play exceptionally important role in human nourishment. Domestic cereal consumption has been reduced by 24 kg/year/capita in the past 30 years. In 1990 the consumption level was 112 kg/year. Data show that mostly the bread consumption has decreased. There are signs that this decrease is going to stop and a slow increase will start. Consumption is influenced by many factors such as income, price, supply of substitutes, customs, demografics. E.g. professionals eat 25 less cereals than farmers. Quality of bread is determined by the quality of flour and yeast, the lactic acid bacteria, and the quality of additives. Since wheat breeders have been concentrating on quantity the quality of flour has become worse during the past twenty years. The quality of yeasts used in Hungarian baking industry is below European standards. To improve the quality of breads flour-improving agents have been used since 1972. Problems that have arisen in connection with the application of additives are: (1) More chemicals get into the products, (2) the role of biotechnological processes is reduced as well as the natural taste of the products, (3) overloosened breads are hard to slice. Biological value of these breads is less but it can be improved by the use of different flakes, brans, seeds, vitamins, and minerals. The following measures have to be made: New variety-policy in wheat production, creating modern standards for wheat and flour, and consciousness raising among consumers to direct their preferences towards consumption of biologically more valuable products.
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