date:Jul 06, 2012
a lot of processing problems due to no gluten needed for dough strength and low starch levels needed for texture.
Manufacturing a food product with good consumer acceptability using an ingredient high in fibre, high in protein, and rich in bioactive compounds as well as having a beany flavour is a very difficult task. We had to pay special attention to interactions of ingredients and optimisation of processing parameters,the Professor said.
The product fills a market gap, Cronje said, asno