A BETTER START IN BREAD QUALITY-ULTRA FIBER AND OTHER PLANT INGREDIENTS

Published in Scientific Papers. Series D. Animal Science., Vol. LVI
Written by Dana TAPALOAGA

Bread is considered to bea fermented confectionery product produced mainly from wheat flour, water, yeast and salt by a series of process involving mixing, kneading, proofing, shaping and baking. The consumption of bread and other baked goods such as biscuits, doughnuts and cakes produced from wheat flour is very popular, but the low protein content of wheat flour, which is the most vital ingredient used for the production of different kinds of baked goods has been major concern in its utilization. That is why, most of the bread producers tried to enrich the bread composition adding different ingredients so the nourishing quality of the final product being superior and best for the human being life. The present study has as view the comparison of the quality of two sorts of bread, special ones, enriched with ultra fiber and plant ester so that the consumers improve their health status. The first sort of bread is a major help to the diabetic people due to its high content in fibers and the second bread sort is a better support to human beings affected by cardiovascular disorders, due to the plant esters which reduce the serum cholesterol. The study tried to emphasize the main physical and chemical parameters of the two sorts of bread and to compare them to other frequent sorts in the Romanian market.

[Read full article] [Citation]

TĂPĂLOAGĂ D. 2013 A BETTER START IN BREAD QUALITY-ULTRA FIBER AND OTHER PLANT INGREDIENTS. Scientific Papers. Series D. Animal Science., Vol. LVI, ISSN 2285-5750, 315-320.


The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.
© 2012 SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE. All Rights Reserved. To be cited: SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE
Powered by INTEL TECH DEVELOPMENT.