@article{(Open Science Index):https://publications.waset.org/pdf/10001728,
	  title     = {Bread Quality Improvement with Special Novel Additives},
	  author    = {Mónika Bartalné-Berceli and  Eszter Izsó and  Szilveszter Gergely and  András Salgó},
	  country	= {},
	  institution	= {},
	  abstract     = {Presently a significant portion of the Earth's
population does not have access to healthy food. Either because they
cannot afford it or because they do not know which one are they. The
aim of the VII th Framework Chance project (Nr. 266331) supported
by the European Union has been to develop relatively cheap food
with favourable nutritional value and it should have acceptable
quality for consumers. As one task of the project we manufactured
bread products as a basic food. We examined the enrichment of bread
products with four kinds of bran, with a special milling product of
grain industry (aleurone-rich flour) and with a soy-based sprouted
additive. The applied concentration of the six mentioned additives
has been optimized and the physical properties of the bread products
were monitored. The weight/density of the enriched breads increased
a bit, however the volume and height decreased slightly compared to
the corresponding data of the control bread. The optimized
composition of the final product is favourably affected by these
additives having highly preferred composition from nutritional point
of view.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {9},
	  number    = {5},
	  year      = {2015},
	  pages     = {584 - 588},
	  ee        = {https://publications.waset.org/pdf/10001728},
	  url   	= {https://publications.waset.org/vol/101},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 101, 2015},
	}