Carob flour and sugar beet fiber as functional additives in bread

Carob flour and sugar beet fiber as functional additives in bread

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservati...

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Bibliographic Details
Main Authors: Šoronja-Simović Dragana M., Smole-Možina Sonja, Raspor Peter, Maravić Nikola R., Zahorec Jana J., Luskar Lucia, Šereš Zita I.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2016-01-01
Series:Acta Periodica Technologica
Subjects:
carob flour
sugar beet fiber
bread quality
sensory properties
microbiological quality
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647083S.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647083S.pdf

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