The Influence of Pea Extract Addition upon Bakery Products Quality

Authors:
Sonia Gutt, G. Gutt
Abstract:
Food supplementing with essential amino-acids can be achieved by the help of bakery products. The addition of pea protean isolated to bread is a possibility of improving the nutritive value of this product. The technological effects of the protean isolated contribution are analyzed as well as the effects upon bread nutritive value, especially by increasing the lysine and treonine content with benefic effects upon the consumers’ health and children’ physical and intellectual development.
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