Researches Regarding the Fibers Influence on the Quality of Bakery Products

Authors:
Vasilica Alisa Aruş, M. Leonte, N. Pircu.
Abstract:
One of the methods used in order to improve the bakery products consists in the admixture of flour with wheat bran. The alimentary fibres have the property to significantly moderate the cholesterol quantity absorbed from the intestines and thus a rich alimentation based on alimentary fibers offers an important protection against the growth of blood cholesterol. This paper presents the researches regarding the improvement of the content of fibers of some bakery products, by the use in the baking processes of these fibers in different quantities of wheat bran.
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