Sustainable plant-based ingredients as wheat flour substitutes in bread making
Abstract Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-10-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-022-00163-1 |