date:Sep 07, 2012
Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.
The challenge however, is to incorporate highly nutritional ingredients that have none or little impact on sensory and structural properties of the bread.
In a review published in the journal of Food Science and Technology, Iranian researchers delved into recent developments in healthy-functional bread formulations.
The results show that many