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Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopusStarch digestibility index and antioxidative properties of partially baked wheat - Flour bakery with an addition of dietary fibre
ArticleAbstract: The aim of this study was to evaluate the impact of bake-off technology with the freezing process ofPalabras claves:antioxidant, Fibre, freezing, Starch digestibility, WheatAutores:Borczak B., Cristina M. Rosell, Kapusta-Duch J., Sikora E., Sikora M.Fuentes:scopusThe attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes
ArticleAbstract: This survey concerns industrial bread making and has been carried out within the European project enPalabras claves:Autores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Lambert J.L., Le-Bail A., Petit C., Sikora M., Van-Haesendonck I., Vnzeveren E., Ziobro R., Zuniga R.Fuentes:scopus