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Effect of flour fortification with haem liposome on bread and bread doughs



Effect of flour fortification with haem liposome on bread and bread doughs



International Journal of Food Science and Technology 40(8): 825-828



Slaughter blood haem was encapsulated in lecithin:cholesterol Liposomes. Wheat flour was fortified with this mixture at two levels (60 and 100 mg/100 g flour) using the haem liposomes as iron source. The effect of haem fortification on gluten and fat content of flours was determined, as were the effects of fortification on dough visco-elastic characteristics (water absorption, development time, dough stability and breakdown time). The baking properties of the breads were also investigated.

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Accession: 004121749

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DOI: 10.1111/j.1365-2621.2005.00995.x


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