The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour: The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly...
The other day I saw a brown rice bread in a shop. I thought “Oh, now they are aware!” I looked at the ingredient list. It stated ‘gluten flour’. No wheat flour but they put gluten flour! That is Japan. Thank you Reply