[Protein quality of flatbread and extruded dry flatbread made from full-grain rye groats].

Abstract

The effect of various processing methods used for the production of dry flatbread from ground whole rye on the nutritional protein quality were investigated by means of the nitrogen balance method in growing rats. The following products were tested: untreated ground whole rye, baked crisp bread, extruded flatbread without and with the addition of 2.5% and 5… (More)

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