[The use of carrots and swedes in bread production]
1998
Kopstale, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technology)
The given research deals with the possibility to improve bread quality by adding swedes (Swedish turnips) and carrots to the dough. Raw materials used in the experiments were: high quality wheat flour; carrots and swedes-scalded, grated, dried and pulverized; bread yeast produced by "Rigas raugs" (Saccharomyces cerevisiae). As the result of experiments the conclusion has been drawn that carrot and swede additives to bread dough increase the content of sugar and fibre. Besides, 10% of carrot additive and 7.5% of swede additive give the optimal intensity of CO2 extraction.
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