date:Oct 19, 2015
lour is a new trend among many consumers. In addition to whole grains, bakers are responding to consumers increasing demands for fibres, antioxidants and Omega-3 fatty acids.
While in recent years (due to the popularity of some low carbohydrate diets) a great deal of attention was focussed on reducing the carbohydrate content in bakery products, most recently attention has shifted to whole and alternative grains, and towards creating good tasting, gluten-free products.
The use of whole and mul