Fortification of wheat bread with defatted hazelnut flour and the effect of SSL (Sodium Stearoyl-2-Lactylate) on rheological and baking properties
1998
Asan, S.
The people consuming bread as staple food suffer with nutritional problems due to the insufficient amino acid, minerals and vitamins content of wheat flour. For nutritional improvement of bread wheat gluten, corn flour, fish flour, soya flour, lupine flour, cotton seed, peanut or sesame flour can be added to bread formula. The problems encountered include decrease in bread volume and dough stability, change in taste and aroma and darkening in color. Hence, the addition of any ingredient of high nutritional quality is limited by the corresponding effects on bread quality. In this research study, defatted hazelnut flour has been added to bread formula at a rate of 3, 6, 9 and 12% and its effects on rheological and baking properties of bread were investigated
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)