https://www.selleckchem.com/pr....oducts/rg2833-rgfp10
In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LA increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high orga
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