The comparative value of the protein of wholemeal bread and white bread, in promoting the growth of young rats of both sexes, has been re-examined. With weanling rats the results confirmed previous observations, made by other workers, that the protein of wholemeal bread promotes a better rate ...
Supplement of pea protein isolate changes the fat and carbohydrates content, significantly reducing their content in comparison to standard integral spelt bread. Thereby, the recipe, and method of production can not reduce the overall sensory quality of high-protein wholemeal spelt bread compared to ...
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Incorporation of ethanol-treated Mg resulted in bread with a pleasant brown crust reminiscent of a typical wholemeal bread. The bread crumb colour (Table 4) corresponded closely to the crust colour. All bread prepared with ethanol-treated algae had significantly higher L* values vs the bread ...