DOI: 10.17265/2159-5828/2017.10.004
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Denka Zlateva, Dana Stefanova, Nadya Ninova-Nicolova

Abstract: Abstract:The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order to achieve quality improvement and extension of shelf life of bread. Another major aspect for today's bread making industry is an increase of the biological value of bread, by addition of mineral substances that are deficient in bread (such as zinc and selenium). This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present st…

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