date:Aug 01, 2012
processing techniques like extrusion and fermentation, the team said further research is needed to reveal how quality and high fibre content can both be retained.
The authors noted that many means of improving the quality of fibre-rich products have been proposed in the past,with most concentrating on improving the gluten network either with additives or by manipulating the processing methods (sourdough fermentation, proofing time and temperatures etc).
However, they noted that as new sources