A study shows that it is possible to produce high-quality bread using 20 per cent wholemeal pearl millet flour, thereby enhancing the product’s nutritional profile
A study shows that it is possible to produce high-quality bread using 20 per cent wholemeal pearl millet flour, thereby enhancing the product’s nutritional profile
The results of a recent study highlight the promising potential of whey as a sustainable alternative to water in bread-making, offering functional benefits and an opportunity to make better use of this dairy by-product
