Nutritional quality of dark bread on the domestic [Serbian] market
2009
Filipcev, B. | Sakac, M. | Beljkas, B. | Pestoric, M. | Simurina, O. | Psodorov, Dj., University of Novi Sad, Novi Sad (Serbia). Faculty of Food Technology
The paper gives an overview of the nutritional quality of dark bread present on the Serbian market. Beside the quality parameters ordered by the current regulation and the basic chemical composition, content of dietary fibres and phytic acid were also included in the study as being important parameters to determine thid product category. Data obtained were used to make a rough estimation to what extent dark bread could contribute to the intake of fibres. The obtained results were compared to the control sample of true dark bread and coloured i.e. false dark bread prepared in a laboratory bakery.
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