Thesis supervisor: Péter Sipos
Location of studies (in Hungarian): University of Debrecen Abbreviation of location of studies: DE
Description of the research topic:
Composition and components of bakery products enjoys large interest, as they are one of our staple foods. The increasing consumer expectations requires products which are free from additives and have less energy content. There is a large potential of diastatic flours in the development of high added value sweet bakery products. The aim of the research is exploring the effect of use of diastatic flours on rheological, nutritional and sensory properties of sweet bakery products.
Required language skills: English Number of students who can be accepted: 1
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