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An Entity of Type : prov:Entity, within Data Space : webisa.webdatacommons.org associated with source dataset(s)

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prov:value
  • Commonly used in many bakery products such as breads, cakes, doughnuts, rolls etc. to add nutritive value (flour lacks some essential amino acids and minerals), improve flavour, enhance browning (presence of lactose), and improve water binding capacity allowing the bakery product to remain fresh longer.
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