To evaluate the impact of fortification wheat bread with whole buckwheat flour on chemical characteristics, bioactive components
 and fatty acids, six types different whole-grain concentrations (0, 10, 20, 30, 40, 50) were prepared. The made had inferior physical characteristics in comparison to solemnly that was taken as a reference sample. quantities ash (1.66 g/100g), fats (3.42 protein...

The aim of this study was to determine the effect ascorbic acid (Vitamin C) as improver in bread on blood glucose response (BGR), Glycemic Index (GI) and Load (GL) healthy subjects. Three concentration namely, 5ppm, 10ppm 15 ppm were added Ab-Graib wheat flour 72 90% extraction making local flat bread. Chemical composition produced sensory properties determined order assess quantity intake by V...