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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:scopus