date:Aug 14, 2012
ayer of coffee beans and constitutes a by-product of the roasting procedure.
The high fibreingredient was believed to give a gritty texture and poor appear to food, but researchers in the present study claimed to have found a formulation to limit negative effects in bread.
Alkaline hydrogen peroxide treatment
The researchers claim to have optimised the process by chemically treating coffee silverskin with with alkaline hydrogen peroxide.
They said this method maintained quality, shelf life,