Bread compositions containing sugar beet pectins

A method for forming ferulic acid crosslinks comprising the steps of:

• providing a source of ferulic acid;
• providing a wheat flour source containing gluten;
• mixing together the source of ferulic acid and the wheat flour source to form a dough;
• and
• baking the dough whereby ferulic acid crosslinks are formed between the gluten and the source of ferulic acid.

A food composition comprising:

• water,
• salt,
• yeast,
• wheat flour, and
• about 0.05 wt % to about 1.2 wt %, preferably from about 0.3 wt % to about 0.65 wt % sugar beet pectin.