The application of residual oats flour in bread production in order to improve its quality and biological value of protein

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 3, 2011, Pages 317-325

  Gambuś, Halina ^a   Gibiński, Marek ^a   Pastuszka, Dorota ^a   Mickowska, Barbara ^a   Ziobro, Rafał ^a   Witkowicz, Robert ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Biological value of protein; Bread; Nutritional value; Residual oat flour

Indexed keywords

AMINO ACID COMPOSITIONS; BIOLOGICAL VALUE OF PROTEIN; BREAD; BREAD PRODUCTION; CONSUMER ACCEPTANCE; DIETARY FIBERS; HIGH-CONTENT; NUTRITIONAL PROPERTIES; NUTRITIONAL VALUE; PROTEIN CONTENTS; RESIDUAL OAT FLOUR; TEXTURE PROFILE; WHEAT FLOURS;

AMINO ACIDS; MOISTURE; MOISTURE DETERMINATION; PROTEINS; TEXTURES;

FOOD PRODUCTS;

AVENA; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 79960114414     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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