Spanish team flags ‘right’ formula for functional bread

March 3, 2011 – A blend of oat, rye, and buckwheat flours with wheat
flour ensures a bread with added value in terms of nutrition,
palatability, shelf life and ease of handling during processing, in
comparison to bread from whole grain flours, finds a Spanish study.

March 3, 2011 – A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study. | READ MORE