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The effect of different pulse addtives to bread products

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Achremowicz B., Korus J., Curylo K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2000

tom 03

nr 2

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 breads 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.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Achremowicz B.

1 Curylo K.

1 Korus J.

1 2000

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The effect of different pulse addtives to bread products