Slice breads, unconventional flours, and healthiness?

Bread is a staple food consumed daily in various cultures, whether in homemade or industrial forms. Over the years, the formulations of bread, initially made with refined flours, have evolved to meet consumer demands, which have recently shifted toward foods with reduced sugar and fat content, and higher fiber content. In line with this trend, the use of mixed flours in bread production has emerged as an alternative, aiming to combine consumers’ desire for healthier products with the potential to develop and offer regional products to small communities with limited access to industrialized foods. Brazil has the opportunity to stand out in the market by promoting the use of mixed flours and fostering the utilization of sustainable regional products, thereby enhancing the availability of products from family farming.