04/18/2019 / By Ralph Flores
A recent study published in the Journal of Food Processing and Nutrition identified two potential ingredients for fortified bread. In the multi-university study, researchers looked at byproducts from carob (Ceratonia siliqua) and seaweeds as potential ingredients for fortified flour.
In sum, the researchers identified that both carob byproducts and seaweeds can be used in developing fortified bread.
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Journal Reference:
Rico D, Linaje AAD, Herrero A, Asensio-Vegas C, Miranda J, Martinez-Villaluenga C, Luis DAD, Martin-Diana AB. CAROB BY-PRODUCTS AND SEAWEEDS FOR THE DEVELOPMENT OF FUNCTIONAL BREAD. Journal of Food Processing and Preservation. 2018;42(8). DOI: 10.1111/jfpp.13700
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