Using Dehydrated Vegetables in Some Brown Bread Types

摘要: Normal 0 false MicrosoftInternetExplorer4 Expanding the range of bakery products in terms producing supplemented or dietetic has been an increasingly important trend contemporary baking. Bakery as basic and popular food, could be used prevention nutritive deficiencies many nutrients, by supplementing with biologically valuable ingredients. Such ingredients are dehydrated vegetables form powder. For establishing bread quality, a special importance shows it’s chemical composition, because substances that enter constitution serve to obtaining energy necessary human body. Beside quality alimentary use, respectively, depends large measure on series signs: flavor taste, external appearance, crumb porosity texture, breads’ volume. This paper belongs more complex study, which aims some assortments high nutritional value, improving their sensorial rheological features, adding at different levels 4% potato flakes, 2% onion, 0.5% garlic leek.