Grainflakes in the baking industry
1993
Leder, F.
Domestic production of grainflakes started in 1989 and the demand for it has been growing ever since. The advantages of the use of grainflakes in the baking industry are the good taste, the increased water-absorbing capacity, the better keeping quality of the products, and the high fibre, vitamin, and mineral content of the products. Regular consumption of grain flakes helps to prevent obesity, deficiency of peristalsis, diabetes, and cardio-vascular problems. Oat flakes are especially valuable. Besides the mentioned components they contain significant amount of b-glucans which have cholesterine reducing effect. Grainflakes are made by rolling whole seeds after vapour treatment. They can be consumed with dairy products, with fruit juice, and in breads and cookies. 7 grainflakes content doesn't reduces the volume of the bread. Over 10 the use of oven pan is advised
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