Whole rye and wheat bread - technical and health aspects
Weipert, D. | Brummer, J.-M.
The influence of grain quality and milling procedure on milled products and there from baked goods from the technical aspect and the presence and content of primary and secondary substances as the health aspects were shown. Regarding the bread processing, wheat ist superior to rye. Due to the contents of the relevant secondary substances contributing to the health of consumers, concentrated in shorts and bran, whole rye and wheat breads are superior to flour breads. Howeverwhole rye bread is in this context superior to wheat breads.
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Este registro bibliográfico ha sido proporcionado por ZB MED Nutrition. Environment. Agriculture