Nutritive value and baking properties of bread supplemented with candida utilis

The enrichment of bread with the yeast Candida utilis, at 1, 2, 3, 6 and 10% cultivated on sugar beet molasses, was studied. The physical characteristics, chemical composition and biological quality of the protein were determined in every case. The results showed that the farinograph valorimeter val...

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Veröffentlicht in:	Journal of the science of food and agriculture 1973-05, Vol.24 (5), p.519-525
Hauptverfasser:	Yáñez, E., Wulf, H., Ballester, Digna, Fernández, Natividad, Gattás, Vivien, Mönckeberg, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Candida Cooking Dietary Proteins Food Microbiology Nutritional Physiological Phenomena
Online-Zugang:	Volltext
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