Abstract
Customer demand for high quality and healthy foods brings about innovations in bread industry leading to development of various types of multi-grain and high-fibre breads. Although part-baked bread is a popular and established technology, it mostly focuses on production of white bread with limited knowledge on the effects of fibre and nutrients on the quality of the full-baked breads. This research shows the results of applying different strategies to improve the nutritional quality of part-baked bread and to preserve the quality of the end products which might be of interest to the bread industry.
Original language | English |
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Pages | 78 |
Number of pages | 1 |
Publication status | Published - 12 Sep 2018 |
Event | 68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia Duration: 10 Sep 2018 → 13 Sep 2018 https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet) |
Conference
Conference | 68th Australasian Grain Science Conference |
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Abbreviated title | Grain Science Transforming our Future |
Country/Territory | Australia |
City | Wagga Wagga |
Period | 10/09/18 → 13/09/18 |
Internet address |