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China approves use of ginseng in food products
date:Sep 12, 2012
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Findings showed the inclusion of ginseng powder leads to a reduction in overall quality with significantly smaller loaf sizes and cookie widths.

A decrease in the loaf volume of the bread sample baked from the hard-wheat flour/ginseng powder blend could be explained by lower amounts of wheat gluten in the bread formulation, resulting in a weaker gluten matrix with the reduced ability to retain gases created during fermentation, researchers said.

The findings indicated that the dough made f

12/21 18:31