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Forgotten functional properties of fruit flour from corab tree (Ceratonia sili-qua L.) and new possibilities of its use as a nutritional addition in bakery products (a reviev)
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Beata Jazurek-Gutek1, Stanisław Grundas2, Janusz Laskowski3, Józef Sadkiewicz4
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1 Department of Biophysics, Institute of Physics, University of Marie Curie-Skłodowska pl. M. Curie-Skłodowskiej 5, 20-031 Lublin |
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2 Institute of Agrophysics, Polish Academy of Science ul. Doświadczalna 4, 20-290 Lublin |
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3 Chair of Exploitation of Food Industry Machines, Department of Engineering Production, University of Life Science in Lublin |
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4 Research Institute of Bakery Industry in Bydgoszcz, ul. Startowa 2, 85-744 Bydgoszcz |
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vol. 15 (2010), nr. 2,
pp. 305-313
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abstract:
The article presents unknown information about nutritional properties of carob fruit flour from Bread of St. John. Important nutrition properties of dietary fibre from carob fruits without grain and further development research in field of technological processes of bread making is discussed. After elaboration of bread making technology (bread or rolls of bread) with that addition, further investigations connected with health care will be continued.
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keywords:
carob, fruit flour, nutrition addition, bakery products
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original in:
Polish
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