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VERWERTUNG VON SESAMABFÄLLEN

VERWERTUNG VON SESAMABFÄLLEN

Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207743674
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Sobre IBD

Aufgrund seines ernährungsphysiologischen Potenzials ist das Mehl aus Sesamrückständen eine hervorragende Alternative, um Weizenmehl bei der Herstellung von Lebensmitteln teilweise zu ersetzen und Lebensmittel wie Brot, Kuchen, Kekse usw. mit Nährstoffen anzureichern. Es ist jedoch notwendig, Techniken anzuwenden, die den Sesamrückständen einen Mehrwert verleihen, und die maximale Menge zu ermitteln, die von diesen Restmehlen als Ersatz für herkömmliche Rohstoffe in der Lebensmittelproduktion aufgenommen werden kann, um die Entwicklung von Lebensmitteln für den praktischen Verzehr mit einem zusätzlichen Nährwert zu fördern.

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