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Better Baking in Food Product Development
date:May 11, 2016
. The use of sourdoughs in gluten-free bread improves flavor, texture and shelflife.
To sum up, Beavan said, Consumers want baked products with appealing flavor and texture at reasonable priceswith tangible benefits and with ingredients they can relate to. The important tangible benefits are health and wellness, determined in large part by a persons microbiome, which is determined in large part by diet.
The largest part of the microbiome resides in the digestive tract, and many of the microorgan

12/22 06:37