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Study backs addition of fibre in partially baked breads
date:Aug 29, 2012
colleagues.

In contrast, guar and pectin significantly interacted to decrease volume and increase crumb hardness and chewiness.

The team revealed that the final optimised blend contained 3% inulin, 0.9 to 1% pectin and 0.3 to 0.4% guar.

Source: Food Hydrocolloids
Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread
Authors: Nikica kara, Dubravka Novotni, Nikolina ?ukelj, Bojana Smerdel, Duka ?uri?

07/12 16:44