Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
Piotr Zarzycki,
Anna Wirkijowska,
Dorota Teterycz
et al.
Abstract:The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressi… Show more
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