BakeryAndSnacks.com recently ran an interesting article on new research that describes the use of edible probiotic films in bakery products. The article summarizes research conducted by Dr. Ian Fisk from the University of Nottingham in the UK. Dr. Fisk’s research utilized the TA.XTPlus Texture Analyzer for testing the physical properties of the probiotic bakery products using a method described by Altamirano-Fortoul and Rosell (2011) modified as proposed by Altamirano-Fortoul, Hernando, and Rosell (2013) in the case of thin crust bread systems. Using the TA.XTPlus, Dr. Fisk determined that presence of edible films in the tested bakery products did not change the products’ textural properties.

Read the BakeryAndSnacks.com article here: Functional bakery: Could ‘edible films’ be a new strategy for probiotic delivery?

Paper link here