The growing demand for healthy alternatives to traditional wheat products has boosted the search for new functional ...

For example, the formulation with 60% SF had 27.16% protein, which is more than triple the amount in conventional bread (8.27%). The antioxidant content increased proportionally as well.

From croissants to sourdough and rye bread, baked goods are made with more than 30 different kinds of flour, and using the ...

New research shows how wheat variety and baking methods affect the nutritional value of bread—from field to table.

Sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious than other breads.

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Indian bread industry and its revival post Covid-19 Wednesday, 12 May, 2021, 15 : 00 PM [IST] Laltu Sinha Despite the challenges posed by the pandemic, India's bread industry is catching up at a ...