Food and Culinary

Scientists find way of producing good quality breads with prebiotic effect

Jane Byrne,

A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.

There is an increasing demand for fibre enriched breads, driven by the rising awareness among consumers that dietary fibre has beneficial effects on health and wellbeing.Read more

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