An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre