Whole rye and wheat bread - technical and health aspects
Weipert, D. | Brummer, J.-M.
The influence of grain quality and milling procedure on milled products and there from baked goods from the technical aspect and the presence and content of primary and secondary substances as the health aspects were shown. Regarding the bread processing, wheat ist superior to rye. Due to the contents of the relevant secondary substances contributing to the health of consumers, concentrated in shorts and bran, whole rye and wheat breads are superior to flour breads. Howeverwhole rye bread is in this context superior to wheat breads.
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书目信息
页码
p. 70-74
其它主题
Ble; Backqualitat; Ernahrungsphysiologie; Celluloses; Vollkorn; Farine de ble; Protection de la sante; Phenolsaure; Proteccion de la salud; Acidos fenolicos; Backerei; Polisacaridos; Ernahrung; Aptitude boulangere; Teneur en elements mineraux; Mahlfahigkeit; Caracteristicas de la coccion; Fisiologia de la nutricion; Sekundare pflanzenstoffe; Acide phenolique
语言
德语
注释
Summary (En)
ISBN
80-902545-0-0
翻译的标题
[Vollkorn-Roggen- und -Weizenbrot - technische und gesundheitliche Aspekte]
类型
Summary; Conference
来源
, Vaculova, K.Ehrenbergerova, J..- ISBN 80-902545-0-0
粮农组织大会
International Conference "Cereals of Human Health and Preventive Nutrition", AS Brno (Czech Republic), 7-11 Jul 1998
团体作者
Bundesanstalt fuer Getreide-, Kartoffel- und Fettforschung, Detmold (Germany)
2000-08-15
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