date:Jul 28, 2012
The company noted that the technology could help in the production of a loaf with fiber content of a wholemeal, with texture and crumb color of white bread. It can also lower costs by the facilitating the production of bread using 40% feed wheat.
It can produce bread with acceptable crumb structure and volume, reported Foodmanufacture.co.uk.
The CDT research is being undertaken by the Campden BRI's cereals and milling department.
Earlier, the company developed a radical bread process, which can