Flaxseed in the production of special kinds of bread and bakery goods
2000
Bojat, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Vukobratovic, R. | Simurina, O. | Monarov, E.
In this paper the possibilities of flaxseed applications (whole kernel and coarse meal) in the production of special kinds of bakery goods are investigated: bakery goods with flaxseed. The obtained results of the investigations point at the possibility of the application of flaxseed in the production of special kinds of bakery goods in amount of 8-16%, which, beside increased nutritive and health value, is characterized by pleasant aroma and taste, as well as a very good crust and crumb mastification.
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Эту запись предоставил Unassigned data from Yugoslavia