Development of fiber fortified potato bread

A tétel rövid nézete
dc.contributor.advisorMáthé, Endre
dc.contributor.authorEnkhbold, Myagmarjav
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-05-04T12:19:53Z
dc.date.available2020-05-04T12:19:53Z
dc.date.created2020-05-01
dc.description.abstractThe emphasis is on health promoted food products nowadays. So, the trend today is to produce specialty bread made with functional ingredients known as health promoted bread. In order to improve the health benefit of the bread, there have done fiber fortified potato bread experiments that were done. This study included 3 different recipes, ingredients, and 3 different analyses, which are volume determination, formal ratio, and baking loss to analyze the physical properties of the developed potato bread prototypes. From the results, 2nd bread making technology has shown the best indicators. Also, in this development of bread, organoleptic evaluation of the experiments clearly shows that the experimental variations of 2nd bread making technology were most compatible. The tasters provided with 3 different bread samples with good acceptance, especially the 2nd bread which was more aromatic and soft taste as well as better in texture.hu_HU
dc.description.courseFood Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent51hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285540
dc.language.isoenhu_HU
dc.subjectpotato breadhu_HU
dc.subjecthealth promoted food productshu_HU
dc.subjectfunctional ingredientshu_HU
dc.subject.dspaceÉlelmiszertudományokhu_HU
dc.titleDevelopment of fiber fortified potato breadhu_HU
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