The effect of different pulse addtives to bread products
Bohdan Achrem-Achremowicz | Jarosław Korus | Krzysztof Curyło
Английский. The work on improving nutritional value of bread by addition pulses of legume plants was described. To white, wheat bread the whole as well as milled pulses of Lathyrus sativus (grass-pea), Cicer arietinum (chick-pea) and Lens culinaris (lentils) were added at different levels. The milled pulses decreased bread’s quality even at lower doses. Addition of 20% whole pulses of described above legume plants increased nutritional value of wheat breads and only slightly decreased its quality. According to opinion of consumers about healthy food, the improvers were not used in this work.
Показать больше [+] Меньше [-]Английский. bread, pulses, nutritional value
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Эту запись предоставил University of Agriculture in Krakow