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Showing 1 to 1 of 1 for “"sprouted flour bread"”.
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Effect of different sprouting conditions on alpha amylase activity, functional properties of wheat flour and on shelf-life of bread supplemented with sprouted wheat
… α-amylase quantity as well as quality to modify flour functionality significantly, followed by pre-soaking duration and temperature. Sprouted wheat flour post five days germination was utilized at different rates to prepare 100 g composite breads. There was an improvement in baking quality and …