Barley bread has great potential but there are formulation challenges, say researchers
date:Dec 12, 2012
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.

The new review published in Trends in Food Science Technology examined the use of barley and their beneficial beta-glucans in foods, and assessed the potential scope for their increased use in breads in the future.



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06/26 11:08