date:May 11, 2016
use of insoluble citrus fiber, due to increased strength and structural integrity. Frozen bread doughs show improved quality when thawed, with less stickiness, by minimizing changes in firmness throughout shelflife. Gluten-free baked products also can benefit from addition of insoluble citrus fiber by improved crumb softness and springiness. Pie dough with added 0.5% insoluble citrus fiber plus extra water showed improved texture, with increased firmness; reduced stickiness during refrigeration;