date:Sep 14, 2012
ing time.
Resistant starch increased high-speed mixing time, but was a more inert fibre source in relation to bread quality characteristics, the researchers said, presenting interaction effects with the other fibre sources present in the system.
Knowing this, fibres can be used by the food technologist in bread formulations, alone or combined, to obtain desired properties such as the increase of dietary fibre content and the maintenance of freshness during shelf-life, or manipulate process par