date:Jun 09, 2012
no fiber) and better than the compared barley fiber.
Baked goods containing Artinia had added freshness, extended shelf life, and superior moisture retention, she said.
The longer shelf life observed translates into less waste and lower usage of emulsifiers and conditioners in bread and similar baking applications. The higher water absorption (about 7-8% with Artinia vs control) can result in increased revenues, especially for commercial bakeries.
Biomarkers and cardiovascular disease
While