Germinated grain utilization in wheat bread technology for higher nutrition value
2004
Rakcejeva, T.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Skudra, L.(Latvia Univ. of Agriculture, Jelgava (Latvia))
Germinated grain application is a new method in wheat bread making technology. Germinated wheat was used for experiments. The result of the new products is higher nutrition value of bread: an elevated content of proteins, fibre, B1, B2, B5, C and E vitamins. The method of wheat bread preparation with germinated grain addition have some common unlaces from traditional wheat bread cooking reception. The dough sourness is regulated by addition of curd wheynutrition value of bread is increased as well.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies