Fiber characteristics and bread quality
2007
Filipovic, J.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Naucni institut za prehrambene tehnologije | Filipovic, N.,Tehnoloski fakultet, Novi Sad (Serbia). Katedra za ugljenohidratne tehnologije | Soronja-Simovic, D.,Tehnoloski fakultet, Novi Sad (Serbia). Katedra za ugljenohidratne tehnologije
Nutritionists recommend that in daily diet the greatest share of cereal products and fibers should amount thus positively contributing to human health. Therefore bakery products would be suitable food for diet correction. The influence of sugar beet fiber and chemically modified sugar beet fiber on dough characteristics and bread quality was tested in this work. Sugar beet fiber non-treated and chemically modified supplemented a part of wheat flour in bread dough formula. Fiber in the dough increase water absorption and dough development, but bread quality is influenced by fiber quantity and the ability to be well incorporated into gluten matrix.
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