date:Sep 07, 2012
free bread.
However, while functional bakery is becoming increasingly popular the segment remains less developed than dairy, researchers noted.
The first white functional bread was developed 9 years ago by a British-Dutch company and Spanish efforts on functional bakery developments in 2006 were worth 13%, compared to 45% for dairy.
Adding the old and new
The review split functional bread ingredients into two sectors old and new.
Old ingredients include rice, corn, soy, beans, peas, and ot