Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Processing
Production Of Barbari Bread (Traditional Iranian Bread) Using Different Levels Of Distillers Dried Grains With Solubles (Ddgs) And Sodium Stearoyl Lactate (Ssl), Shirin Pourafshar, Kurt Rosentrater, Padmanaban Krishnan
Production Of Barbari Bread (Traditional Iranian Bread) Using Different Levels Of Distillers Dried Grains With Solubles (Ddgs) And Sodium Stearoyl Lactate (Ssl), Shirin Pourafshar, Kurt Rosentrater, Padmanaban Krishnan
Padmanaban Krishnan
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of …