The effect of different pulse addtives to bread products

• Autorzy: Achremowicz B. , Korus J. , Curylo K.
• Języki publikacji: EN

Abstrakty

EN

The work on improving nutritional value of bread by addition pulses of legume plants was described. To white, wheat bread the whole as well as milled pulses of Lathyrus sativus (grass-pea), Cicer arietinum (chick-pea) and Lens culinaris (lentils) were added at different levels. The milled pulses decreased bread’s quality even at lower doses. Addition of 20% whole pulses of described above legume plants increased nutritional value of wheat breads and only slightly decreased its quality. According to opinion of consumers about healthy food, the improvers were not used in this work.

Słowa kluczowe

EN

Lathyrus sativus; legume plant; grass pea; milled pulse; bread product; nutritional value

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2000
• Tom: 03
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume3/issue2/food/art-06.html

Twórcy

autor

Achremowicz B.

• Agricultural University of Krakow, 29 Listopada 46, 31-425 Krakow, Poland

autor

Korus J.

autor

Curylo K.

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