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For More Nutritious Wheat Bread With Longer Shelf-Life, Add Coriander To The Flour

July 21, 2012: 12:00 AM EST
A study by Indian researchers finds that the addition of coriander leaves – also known as cilantro or Chinese parsley – to white bread flour not only adds natural and healthy antioxidants to the bread, it increases its shelf-life. Scientists at the Jadavpur University in Kolkata say breads made with wheat flour enhanced with dried and powdered coriander leaves hold more moisture, stay fresher longer, and have a richer antioxidant content, improved color, texture, mouth feel and flavor.
Neharika Sabharwal , "Study finds fortified coriander bread healthier", The MedGuru, July 21, 2012, © themedguru.com
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