ABSTRACT
Bakery products are considered highly nutritious food products as they are rich in carbohydrates, minerals, vitamins (C and B complex), and/or ˜ber. They are also particularly appealing due to their superior sensory and textural characteristics, especially when freshly baked. This explains why they have been a basic part of the human diet for centuries, with bread being the most popular product consumed daily by a considerable part of the world’s population.
