date:Aug 29, 2012
hydrocolloidsand their combined influence on bread characteristics, thereby serving as a guide for future research in this area,
The conclusions of this and similar work may help increase the marketing of breads that provide consumers with a convenient source of fibre for a range of health benefits,said the researchers.
In addition, fibre blends with compositions similar to the one examined here may be especially beneficial in the production of gluten-free bread, which is known to be of partic