date:Aug 29, 2012
The study published in Food Hydrocolloids aimed to optimise the composition of a blend of inulin, pectin and guar gum to enrich the fibre content of partially baked frozen bread without impairing its technological quality.
Led by Duka Ćurić from the University of Zagreb, Croatia, the research team explained that in addition to being a convenient food, bread is expected to be nutritious. As a result the team proposed to create a fibre rich product in the form of partially baked frozen (PBF) b