e-Article
FERMENTATION: the key to fulfilling fibre's potential in bakery.
Document Type
Article
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ISSN
1743-4874
Abstract
The article states that unlocking the potential of fiber in bakery products lies in fermentation. It mentions that starting with a dietary staple like bread, manufacturers can seize the opportunity to incorporate gut-boosting ingredients into daily foods as demand for fiber-enriched products continues to rise. It highlights that gradually, the objective is to transform bread into a more wholesome and gut-friendly, bridging the global fiber gap.