Functional bread, or the effects of garlic and its products on certain parameters of bread

Kántor Andrea and Fischinger László Ádám and Alexa Loránd and Papp-Topa Emőke and Kovács Béla and Czipa Nikolett: Functional bread, or the effects of garlic and its products on certain parameters of bread. In: Élelmiszervizsgálati közlemények, (65) 4. pp. 2710-2714. (2019)

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Abstract

Nowadays, bread is consumed almost every day. Since the beneficial effects of garlic are well-known, we thought that by baking it into bread, a delicious product with physiological benefits could be created. For the experiment, garlic, garlic paste and granulated garlic were used in different concentrations, which were selected on the basis of preliminary studies. For the finished products, it was examined to what extent the enrichments changed the amount of antioxidants and macronutrients in the finished products compared to our control bread. Results were also analyzed using a statistical program, based on which it was found that there were verifiable differences between the experimental loaves in the parameters examined. There was a clear increase in the total polyphenol content, however, varied results were obtained in the case of element content.

Item Type: Article
Other title: Funkcionális kenyér, avagy a fokhagyma és készítményei hatása a kenyér egyes paramétereire
Heading title: Tudomány = Science
Journal or Publication Title: Élelmiszervizsgálati közlemények
Date: 2019
Volume: 65
Number: 4
ISSN: 0422-9576
Page Range: pp. 2710-2714
Language: English
Publisher: WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication: Budapest
Related URLs: http://acta.bibl.u-szeged.hu/79011/
Uncontrolled Keywords: Élelmiszervizsgálat - módszer, Élelmiszerkémia, Kenyér
Additional Information: Bibliogr.: p. 2713-2714. ; összefoglalás angol nyelven
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited: 2023. Jul. 12. 07:46
Last Modified: 2023. Aug. 26. 08:11
URI: http://acta.bibl.u-szeged.hu/id/eprint/79313

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