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EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD (1977)

TSEN, CHO C. ; EDDY, P. R. K. R

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The nutritive value of bread was significantly reduced by toasting. Rat-feeding tests showed that the feed conversion ratio, calculated from weight gain and feed intake, was increased, while the protein efficiency ratio of bread was reduced significantly with toasting and with degree toasted. The changes correlated with browning intensities of toasted bread slices. So far as the nutritive value of bread is concerned, toasting, particularly to darkening, is not recommended.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14500.x

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