Chemical, Physical, and Baking Properties of Apple Fiber Compared with Wheat and Oat Bran'
نویسنده
چکیده
Cereal Chem. 65(3):244-247 Apple fiber was characterized by chemical and physical methods and volume by 14%. Apple fiber was added to cookie and muffin at a found to be a good dietary fiber source and superior water binder to wheat replacement level of at least 4% without a large adverse effect on cookie and and oat brans. Addition of 4% hydrated apple fiber to bread reduced loaf muffin quality.
منابع مشابه
Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
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