Effects of fat replacement on properties of whole wheat bread

• Hlavní autoři: Patrícia Matos Scheuer (Autor), Bruna Mattioni (Autor), Pedro Luiz Manique Barreto (Autor), Flávio Martins Montenegro (Autor), Cristiane Rodrigues Gomes-Ruffi (Autor), Sílvia Biondi (Autor), Mariana Kilpp (Autor), Alicia de Francisco (Autor)
• Médium: Kniha
• Vydáno: Universidade de São Paulo, 2014-12-01T00:00:00Z.
• Témata: article
• On-line přístup: Connect to this object online.

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal comp...