date:May 30, 2012
The research project aims to produce bakery style breads that are high in functional ingredients such as omega-3 and fibre using non-industrial processes.
The project, led by the Health Division of Spanish technology centre Tecnalia, will work in partnership with Basque bakeries that form the OTANA Association in the hope of developing formulations for traditional, unprocessed, breads that could be sold in bakeries.
The research project began in 2011, and will last two or three years, said D