Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.
Baking gluten-free breads for the ever-growing coeliac population
may be possible using brown rice and buckwheat flours and adding
the transglutaminase enzyme, according to results of a European
project.
Extracts from mangos are a rich source of antioxidants and dietary
fibre and can easily be used in bakery products to boost public
consumption, suggests new research.
