publication . Research . 1999

Effects on the Physical Properties of Bread from Adding Seaweed

奥田,弘枝; PONTE Jr.,J. G.;
Open Access Japanese
  • Published: 01 Dec 1999 Journal: 広島女学院大学論集, volume 49, pages 79-91 (issn: 0374-8057, Copyright policy)
  • Publisher: 広島女学院大学
Abstract
The intake of dietary fiber has been decreasing along with the westernization of the Japanese diet. The lack of dietary fiber is closely related to diseases resulting from long-term diet patternsthrough life, such as, ischemic cardiac disease (angina pectoris, myocardial disease), cancer, diabetes mellitus, hypertension, etc. However, the Japanese average daily intake of dietary fiber is 14.4 grams, only 60 to 70% of the daily target intake, a target which seems to be difficult to reach. As a trial for thisreport dietary fiber was added to bread which we eat every day. Since seaweed is rich, not only in dietary fiber, but also in vitamins and minerals, powdered ...
Subjects
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: パン, 海藻添加
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Research . 1999
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