Search Results for: Millet other than seed
bread with rye and oat flour either as an alternative to wheat flour or in combination. with a fibre content ranging from - %, where rye is the most fibre rich, these flour types are the most widely available to europe's healthy bread sector. ancient whole grains, including amaranth, teff, quinoa, millet
, buckwheat, kamut and sorghum, are other possible additions. process and formulation needs whole grain bread is a dense, compact experience when made by the standard procedure for white wheat bread. volume is low and shelf life severely compromised compared to white bread due to the crumb's rapidly...
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