Coriander shows functional bread potential

07/23/2012 | BakeryAndSnacks.com (France)

Adding coriander to white bread could boost antioxidant content while prolonging shelf life and improving "sensory characteristics," researchers say. "Incorporation of dried and powdered coriander leaf into wheat flour shows that the supplemented breads have, in general, enhanced moisture retention capacity, slower staling rates, richer antioxidant content, better baking characteristics, and improved sensory properties," researchers from the Department of Food Technology and Biochemical Engineering at India's Jadavpur University wrote in a report.

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