Abstract
The grain market is currently being expanded due to the technological development. The new and nontraditional bread types are in great demand now. When applying supplemental raw materials during the research, such as spelt flour and mint extract, fermentation and maturation times are reduced, and high quality, useful bread products with high consumer properties are produced. Besides, no additional technological equipment and investments are required. Thus, the recommended functional bread production technology can be introduced in the production sector.
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