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 |
|---|---|
| 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 |
|---|---|
| Abbreviated title | Grain Science Transforming our Future |
| Country | Australia |
| City | Wagga Wagga |
| Period | 10/09/18 → 13/09/18 |
| Internet address |