[Functional properties of Sphagnum magellanicum fiber and its direct use in formulation of bakery products].

Characterization of functional properties of Sphagnum magellanicum fiber were investigated. Water absortion (WAC) and water retention (WRC) capacities, swelling capacity (SC); organic molecule absortion capacity (OMAC) and cationic interchange capacity (CIC) were evaluated, as well as its incorporation as fiber source to bakery produts. Diferent particles sizes were selected to evaluate their effects on the functional properties of moss fiber: T1(1.

[Chemical-nutritional characterization of the moss Spagnum magellanicum].

The goal of the present study was to know the chemical characteristics of the moss Sphagnum magellanicum (S.M.) growing in the southern part of Chile, spreading approximately.