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Study backs addition of fibre in partially baked breads
date:Aug 29, 2012
ularly low nutritional value.

Partial baking

The team noted that the baking industryis constantly trying to offer benefits to consumers, including freshly baked breads. As a result, partially baked frozen technology is a growing industrial practice.

They noted that the PBF process involves controlled partial baking, before freezing and storing of bread. This is followed by rebaking at the point of sale or by the end-user.

Study details

We prepared 20 formulations following a central composi

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