date:Aug 29, 2012
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In this study we investigated the effects of inulin, pectin and guar alone and in combination on the quality and stability of partially baked frozen breads using response surface methodology,explained the researchers.
In PBF breads stored frozen for one day and rebaked, we found that a blend of all three components can improve the specific volume, crumb hardness and chewiness.
Ćurić and his team said their study provides insights into the complexity of interactions between fibres and