Rusk with sugar beet fiber. [Master thesis]
2005
Soronja-Simovic, D.
The possibility of sugar beet fiber application for bread and rusk of decreased energy was investigated in this thesis. Optimum chemical composition of dough and rheology were determinated. It was evident that gluten content correction in different flour samples can improve dough handling but not bread quality. By optimization of rusk formula it was stated that the application of fully hydrated dietary fiber contributes to rusk of exellent sensory characteristics by decreased fat content. That way this product is a functional food and therefore can be recommended for special diets.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Matica Srpska Library