Function of dietary fibre in forming functional properties of gluten free dough and bread
The objective of the study was assess the impact of supplementing the gluten free bread with fibre preparations of different origin, added in the form of pastes, on the gluten free dough and on the volume and porosity of bread crumb. The soya or lupine fibre, pectin and innulin were used as the diet...
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Published in | Żywność Vol. 16; no. 2 |
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Main Authors | , , |
Format | Journal Article |
Language | Polish |
Published |
2009
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Subjects | |
Online Access | Get more information |
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