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improvement of nutritional quality, technological and organoleptic cereal products by incorporating the acorn flour.
improvement of nutritional quality, technological and organoleptic cereal products by incorporating the acorn flour.
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机译：通过加入橡子粉改善营养品质，技术和感官谷物产品。
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摘要
the bread and pasta products are dominated by food la ration consumers.however, the quality of these products dépend fortement quality of flour. the latter is highly variable, which requires the addition of food des améliorants (enzymes). .this invention refers to the study of the chemical composition, rheological and phytochemical la farine of acorn in tunisia for its recovery.also, this study a pour produce a means of improving the nutritional quality and taste, technologique grain products, namely: les produits bakery.pasta, couscous and bread flour, acorn par l'incorporation at different levels ranging from 1.5% to 30%.
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