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Thursday, December 12, 2019
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 
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Date 09-November-2011 until 11-November-2011
Event Title 2011 EFFoST Annual Conference
Process-Structure-Functions-Relationships
Location Berlin, Germany
 
Presentation Title Influence of bioprocessed bran on rheological properties of wheat dough and on bread quality
Author(s) Hartikainen Katri, Katina Kati, Poutanen Kaisa
Presentation Type Poster
 
The 2011 EFFoST Annual Conference with its thematic subtitle “Process-Structure-Functions-Relationships” was held from 9th until 11th November 2011 in Berlin, Germany.

The DREAM project research outcomes presented at the event illustrated quality issue of bread that contains bran. Bran is rich in insoluble fiber which is known for its nutritious benefits (decrease of the risk of obesity, coronary heart diseases etc.), but to gain these nutritious benefits it must be added to the dough in sufficient amount. If we increase the amount of bran the properties of dough and bread will change. These changes have important impact on bread making process and product quality. The DREAM project researchers have been working on how to overcome this impact by bran treatment.
Beside the research outcomes couple of words were also dedicated to a general presentation of the DREAM food models project by Professor Peter Raspor from Biotechnical Faculty of Ljubljana (UL-BF).

For more information visit: www.effostconference.com

 

 
 
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