Fruit infusions impart functionality and health

Published Friday, January 01, 2010

Fruits are often used to give “zip” to baked products, from cookies to breads. Consumers often don’t think about getting their recommended daily serving of fruit from bakery items, but they can. At the same time, bakers can improve the functionality of their products, add shelf life and even reduce calories by incorporating fruit in their formulations. Many fruits have antioxidant properties, which don’t dissipate when they are baked. The latest research on blueberry health benefits includes everything from vascular benefits and protection against stroke and macular degeneration to improved motor and cognitive behavior, according ...

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