2.3. Bread making
Bread was made as described by Aguilar et al. (2015) method except that, in the present study, breads were baked in 5 8 14 cm pans in a convection oven (Sveba-Dahlen AB, Fristad,Sweden) at 160 C for 30 min, with steam injection for 10 s at the
start of baking.