| http://www.w3.org/ns/prov#value | - Despite this, when it came to dough functionality, the pre-treated fiber was an improvement to regular fiber, the researchers said.While water absorption and development time of the flour both increased, these times were less than regular fiber.The use of pre-treated fibers also allowed a faster, better dough development than regular fiber, the research found, ???likely due to the sugar formation
|
