PHYSICO-CHEMICAL AND SENSORY EVALUATION OF BREAD FRENCH WITH REDUCED SODIUM RICH AND FIBER
Published: Jan 1, 2014
Abstract
The french bread is the bakery product is mostly co nsumed in Brazil, basically prepared with wheat flour, water, salt and improver . The aim of this study was to analyze physico- chemical and sensory formulations enriched French bread with fiber and low salt content. The breads were subjected to analysis of moisture, ash, protein, lipid, crude fiber, sodium and potassium. The sensory acceptability analysis was a pplied using the nine-point...
Paper Details
Title
PHYSICO-CHEMICAL AND SENSORY EVALUATION OF BREAD FRENCH WITH REDUCED SODIUM RICH AND FIBER
Published Date
Jan 1, 2014
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