Innovative part-baked bread with improved nutritional value

Mahsa Majzoobi, Denise Pleming, Mohammad Amin Namavar, Asgar Farahnaky

Research output: Other contribution to conferenceAbstract


Customer demand for high quality and healthy foods brings about innovations in bread industry leading to development of various types of multi-grain and high-fibre breads. Although part-baked bread is a popular and established technology, it mostly focuses on production of white bread with limited knowledge on the effects of fibre and nutrients on the quality of the full-baked breads. This research shows the results of applying different strategies to improve the nutritional quality of part-baked bread and to preserve the quality of the end products which might be of interest to the bread industry.
Original languageEnglish
Number of pages1
Publication statusPublished - 12 Sep 2018
Event68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia
Duration: 10 Sep 201813 Sep 2018 (Conference booklet)


Conference68th Australasian Grain Science Conference
Abbreviated titleGrain Science Transforming our Future
CityWagga Wagga
Internet address


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