| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404892 | LWT - Food Science and Technology | 2013 | 9 Pages |
Abstract
⺠Dietary fibre sources were added to a pan bread formulation. ⺠Process and quality parameters of pan bread were evaluated. ⺠High-speed mixing time and specific volume were influenced by the fibres studied. ⺠Ingredients did not interfere in some parameters such as proofing time and taste acceptance.
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Authors
Eveline Lopes Almeida, Yoon Kil Chang, Caroline Joy Steel,