THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

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Dorota Litwinek; Halina Gambuś; Gabriela Zięć; Renata Sabat; Anna Wywrocka-Gurgul; Wiktor Berski;
(2013)
  • Publisher: Slovak University of Agriculture
  • Journal: Journal of Microbiology (issn: 1338-5178)
  • Publisher copyright policies & self-archiving
  • Subject: oat flours | bread | nutritional value | Microbiology | QR1-502 | quality
    mesheuropmc: food and beverages | fungi | digestive, oral, and skin physiology

The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard wheat bread. Commercial whe... View more
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