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Ingredient composition of standard and experimental breads
| Ingredients | Standard bread | V-I bread | V-II bread | V-III bread |
|---|---|---|---|---|
| Refined wheat flour (g) | 250 | 212.5 | 175 | 150 |
| Sprouted mung flour (g) | 12.5 | 25 | 35 | |
| Mango kernel flour (g) | 12.5 | 25 | 32.5 | |
| Soya flour (g) | 12.5 | 25 | 32.5 | |
| Refined sugar (g) | 25 | 25 | 25 | 25 |
| Dried yeast (g) | 10 | 10 | 10 | 10 |
| Salted butter (g) | 4 | 3 | 2 | – |
| Salt (g) | 3 | 3 | 3 | 3 |
| Distilled water (ml) | 150 | 155 | 165 | 175 |
