Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 3 (Food Sciences) vol. 4 2015-02-02 2015-02-02 HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD 34 39 EN Halina Gambuś Halina Gambuś Barbara Mickowska Barbara Mickowska Henryk Bartoń Henryk Bartoń Grażyna Augustyn Grażyna Augustyn Gabriela Zięć Gabriela Zięć Dorota Litwinek Dorota Litwinek Katarzyna Szary-Sworst Katarzyna Szary-Sworst Wiktor Berski Wiktor Berski Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation), using the mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant activity by 60%, when compared to commercial kvasses.
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