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This study explores the interactions between added blackcurrant polyphenols (PPs) and pectin, as well as different bread components in model bread systems. A series of model breads containing flour, yeast, sugar, salt, oil and water, with/without added pectin and blackcurrant PP extract, were prepared and characterised. Results show that adding PPs in addition to pectin increased the total extractable...
The positive roles of fruit polyphenols (PPs) and dietary fibres (DFs) in promoting human health and well-being are now well recognised. This study investigates the effects of added fruit PPs and pectin on the composition and extractability of PPs and proteins from finished breads, and complements our recently published papers that focus on the rheological and physicochemical properties of breads...
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