Coriander Bread for Enhanced Shelflife and Nutrition
July 19/Kolkata, India/Journal of Food Science and Biotechnology -- The common breakfast bread has been elevated to a nutrient-packed wheat product by scientists at Jadavpur University, who decided to go green and fortify it with coriander.
"We have studied the effects of supplementing the general bread flour with herbs such as coriander which has had a substantial effect in improving shelflife and nutrient levels," Utpal Raychaudhuri, a senior scientist at the university's Department of Food Technology and Biochemical Engineering, said.