Abstract:Background. Extensive milling processes have deprived wheat flour from essential nutrients. Objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour/SF) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BP; added as bleaching agent in the SF). Methods. Test samples included commercial soft flour samples purchased from the local supplier from different flour mills (with additives) and a control sampl… Show more
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