ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Hot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy-fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy-fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy-fortified buns were rated acceptable by 85% of the children. The taste of the soy-fortified buns did not differ significantly (P 〈 0.05) from that of the wheat bun according to the statistical results.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00732_41_4.x