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This study explores the use of germinated triticale flour as a sustainable partial substitute for wheat flour in bread-making, aiming to enhance the nutritional and functional properties of bread without additives. The results indicate that triticale breads maintain comparable loaf volumes to traditional wheat bread while exhibiting improved antioxidant properties and distinct flavor profiles. Overall, germinated triticale flour presents a viable alternative to wheat flour, improving bread quality and healt

Author

melda.dusak

Language

EN