date:Aug 01, 2012
ging theories are shedding new light about the interactions of fibre components with basic dough components (such as gluten and starch matrices).
As new sources of fibre become available, the team said that further information on how such ingredients interact with dough structure and affect overall quality will be needed.
Improved quality
Whilst many approaches have been used to improve the quality of products, mainly through the use of enzymes or additives, or through the modification of bio