Sporedni proizvodi mlevenja u izradi hleba sa visokim sadrzajem balastnih materija.
1993
Kaludjerski G. | Filipovic N. | Djumic B.
The application of bran and durum flours in baking high fiber bread was investigated. Wheat bran was used as a fiber source. High bran share, no matter whether bran was treated or not, depressed volume and bread quality on the whole. If the additives, adjusted to flour quality, are properly chosen, high fiber bread of good quality could be baked. Durum flours with high gluten content could be used in baking high fiber bread as gluten fortifiers, but durum flours originated from outer layers of endosperm could be used only as a substitute of bran share. The process of bran treatment influences bread quality, too. The best results showed soaked bran added to bread.
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