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Structuring prebiotic blends.

Publication: Emerging Food R&D Report
Publication Date: 01-SEP-09 		Format: Online
Delivery: Immediate Online Access
Full Article Title: Structuring prebiotic blends.(Executives ... FYI)

Article Excerpt
Structuring prebiotic blends appears to have an impact on the rheological performance of bread dough during the mixing, fermentation, resting, cooking and cooling stages of bread making.

Scientists used carboxymethylcellulose, locust bean gum and prebiotic oligosaccharides to replace wheat flour at a 10% substitution level. They wanted to see...

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