PRESENT TRENDS IN BAKERY PRODUCTION - USE OF OATS AND BARLEY AS NON-BREAD CEREALS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 3
Abstract
In the paper, general information was presented on the production of and trends in using cereals in Poland, as was the assortment structure of bread and its importance in rational nutrition. New trends in the production of bread were described including both the possibility of applying oats or barley, and their products as natural, functional replacements of bread flour and the use of natural sourdoughs to produce new, healthier types of wheat-oat and wheat-barley breads.
Authors and Affiliations
Alicja Kawka
Keywords
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- EP ID EP89118
- DOI 10.15193/zntj/2010/70/025-043
- Views 92
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