Physical, Nutritional, Textural, and Sensory Properties of Wheat Bread Supplemented with Soybean, Finger Millet, and Flax Seeds Flour

This study explores the fortification of wheat bread with composite flours made from soybean, finger millet, and flax seeds to enhance its nutritional value. The results reveal that bread with 10% composite flour maintains similar sensory and physical properties to control wheat bread while increasing dietary fiber and protein content. The research aligns with Sustainable Development Goal 3, advocating for nutritious, affordable food solutions to combat malnutrition globally.

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