1 publication

• Published Subscription Review Article 7 Jan 2025

  Review on the Effect of The Flour on The Quality of Bread

  By Simmi Jain1, Thejashsri S

  Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article →