Development of fortified Chinese steamed bread using ginger, apple and fiber

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorChen, Xuning
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2018-10-25T10:05:26Z
dc.date.available2018-10-25T10:05:26Z
dc.date.created2018-10-25
dc.description.abstractChinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber. The content of moisture, dry matter, fat, protein, fiber was affected due to add three new ingredients. Sensory evaluation found that fortified CSB was accepted by people. Results showed that the quality and taste of fortified CSB were better than normal CSB when the amount of ginger powder, dried apple crispy, fibersol2 was 1g/100g, 10g/100g, 1g/100g of wheat flour respectively.hu_HU
dc.description.correctorLB
dc.description.courseFood engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent43hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/257929
dc.language.isoenhu_HU
dc.subjectSteamed breadhu_HU
dc.subjectGinger powderhu_HU
dc.subjectApplehu_HU
dc.subjectFiberhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleDevelopment of fortified Chinese steamed bread using ginger, apple and fiberhu_HU
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