An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain
نویسندگان
چکیده
منابع مشابه
Production of Whole Wheat Bread with Good Loaf Volume'
Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...
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Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...
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ژورنال
عنوان ژورنال: Nutrients
سال: 2018
ISSN: 2072-6643
DOI: 10.3390/nu10081106