According to Svetlana Merenkova, associate professor of the Department of Food and Biotechnology at SUSU, the essence of the technology is the addition of plant polysaccharide arabinogalactan obtained from Siberian larch. This component not only improves the technological process, shortens the cooking time, but also enriches the product with useful substances.
Studies have shown that bread baked using the new technology provides 26% of daily protein needs, as well as up to 50% of important minerals such as zinc, magnesium and phosphorus. Merenkova also noted that the technology does not require radical changes in production lines, making it suitable for use in enterprises.
Source: Ferra
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