A new sort of dietetic bread has been developed with a 4-fold higher content of food cellulose fibers and a 25% lower fuel value. Such effect was achieved due to the use of qualitatively different sources of food fibers--wheat bran and methyl cellulose (MLI-100). The chemical composition of the new sort of bread has been presented and certain categories of patients have been specified who can use this bread in their diet.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
dietetic bread
8
kind dietetic
4
bread
4
bread enriched
4
enriched dietary
4
dietary fiber]
4
fiber] sort
4
sort dietetic
4
bread developed
4
developed 4-fold
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!