date:Sep 14, 2012
Health demands are dictating increased fibre enrichment across the bakery sector but with this is a host of formulation and processing challenges that manufacturers are attempting to tackle.
Published in the LWT Food Science and Technology journal, Brazilian researchers studied the impact of three fibres wheat bran, resistant starch and locust bean gum on the quality and processing of pan bread.
High-speed mixing time, proofing time, bread volume and crumb colour and moisture were the param