Tehnoloski i nutricioni aspekti uvodjenja novih pekarskih proizvoda.
1987
Bockinac D. | Novakovic P. | Simunovic J.
The paper describes the formulations and technological processes involved in the production of several new bakery products. The formulations and processing methods of new products (pastry with cheese whey, bread with wheat bran, protein-enriched bread and extended shelf-life bread) were compared to the formulations and processing of standard bakery products (white bread and semi-dark bread). The impact of new products on production technology and on the nutritional quality of consumers' diet was discussed. The basic compositions of new products and standard bakery products were analysed and compared, and the nutritional aspects of quality and quantity of components, especially proteins, were assessed. Approximate contributions of 200-gram portions of each product in the everyday diet of male adult were evaluated by calculating and comparing the percent of contribution of food energy and proteins relative to the recommended daily dietary requirements for these two nutrients. The introduction of new bakery products was discussed as an example of adjustment of the formulations and production processes of food products to conform to the desirable nutritional, organoleptic and functional product characteristics.
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