th effect of vitamin enhanced flour on bread
Hi, I have been using a flour that has added vitamins in my bread making lately, and it has made better bread. Can anyone explain why this may be? The flour has added Iron, zinc, folic acid, vitamin A, B1, B2, B3, D3.
It is flour that I bought in Indonesia. I used many different brands while travelling. Now back in Australia, the only Indonesian flour I have left is low in protein 10%, but even when mixed half/half with Australian flour, of 12.6% protein, I get a better result than using Australian bread flour alone.