Bakers Journal

News
Barley doughnut being developed in Alberta


March 5, 2009
By The Calgary Herald

March 5, 2009 – Coming soon to a doughnut shop near you: a healthier Bavarian cream.

March 5, 2009 – Coming soon to a doughnut shop near you: a healthier Bavarian cream.

Researchers working on a way to add barley fibre to doughnuts hope
to make the treats more nutritious without changing them too much.

Consumers
increasingly are moving toward healthier foods, but still want the
familiar doughnut texture, chewiness and taste, said Kevin Swallow,
researcher at Leduc Food Processing and Development Centre.
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