Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decrea...

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Bibliographic Details
Main Authors: Filipčev Bojana, Nedeljković Nataša, Šimurina Olivera, Sakač Marijana, Pestorić Mladenka, Jambrec Dubravka, Šarić Bojana, Jovanov Pavle
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2017-01-01
Series:Hemijska Industrija
Subjects:
biscuit
fat
wheat bran
texture
sensory analysis
nutritional profile
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2017/0367-598X1600018F.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2017/0367-598X1600018F.pdf

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