date:Aug 01, 2012
A new paper published in Trends in Food Science ＆Technology looking into fibre-enrichment in baked goods has found that despite increased diversity in fibre types used and good knowledge of the effects such ingredients have on dough and end-product quality, industry has yet to find a solution to create well accepted high-fibre products.
Led by Anastasia Ktenioudaki from Teagasc Food Research Centre, Ireland, the researchers noted that despite the importance of dietary fibre in the human die