[Oats prophylactic additives]
1998
Muzikante, E. | Kaulins, U. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The problem of increasing the content of dietary fibre in human food to make it less caloric is studied in several countries. Experiments have been made on the use of wheat bran and husks flour as additives in bread production. In the given investigation it is suggested that the additives of oat processing products would be more advisable. The husks and the bran flours contain vitamins including phytin. The role of phytin in food has been explained and a method for its determination with the FeCl3 has been worked out. In experiments it has been found that the content of phytin in wheat bran and husks flour is different from that in oat bran and husks. It is stated that by regulating the additives in bread production it is possible to work out different recipes for bread.
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