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Technological and nutritional aspects of bread production: an overview of curre...

Mesta-Corral, Mariana; Gómez-García, Ricardo; Balagurusamy, Nagamani; Torres-León, Cristian; Hernández-Almanza, Ayerim Y.

Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of...

Date: 2024   |   Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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