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Spanish research team look to develop healthy ‘traditional’ breads
date:May 30, 2012
qualities of the dough and prolong the shelf life of the bread.


Healthy, yet traditional?


Chvarri Hueda revealed that omega-3 containing breads will use an encapsulaed form of the essential fatty acids which the team hopes will reduce the risk of degredation during processing and will also help to combat issues with taste and consumer acceptance.


Meanwhile a high-fibre bread that is more similar to the white bread styles seen in traditional Spanish bakeries will offer consumers a daily d

12/19 20:42