Bakers Journal

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Spanish team flags ‘right’ formula for functional bread


March 3, 2011
By FoodNavigator.com

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